Ingredients for Shrimp Etouffe
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 cup chopped green onions
- 1 cup chopped yellow onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 4 cloves minced garlic
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 1/2 cup clam juice
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon white pepper
- dash hot pepper sauce
- zest of 1 lemon
- juice of 1 lemon
- 1 1/2 pounds peeled and deveined shrimp
- 1/4 cup chopped fresh parsley
- hot cooked rice
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How to Make Shrimp Etouffe
- Melt 4 tablespoons of butter in a 4-5 quart pan over medium heat.
- Whisk in 1/4 cup all-purpose flour until smooth and bubbly (about 1 minute).
- Add 1/2 cup chopped green onions, 1 cup chopped yellow onion, 1 cup chopped bell pepper, 1 cup chopped celery, 4 cloves minced garlic, 1 bay leaf, 1 teaspoon dried thyme, and 1 teaspoon dried basil. Stir to combine.
- Reduce heat to low and cook, uncovered, stirring frequently, until vegetables are softened, about 20-30 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1/2 cup dry white wine, 1/2 cup clam juice, 1/2 cup water, 1 tablespoon Worcestershire sauce, 1/4 teaspoon white pepper, and a dash of hot pepper sauce (to taste).
- Bring to a boil over high heat, stirring constantly.
- Reduce heat to low, simmer uncovered, stirring occasionally, until the sauce has thickened and reduced to 4 1/2 to 4 3/4 cups (about 20-25 minutes).
- Stir in the zest and juice of 1 lemon, 1/4 cup chopped fresh parsley, and 1 1/2 pounds peeled and deveined shrimp.
- Simmer until shrimp are pink and cooked through, about 3-5 minutes.
- Serve immediately over hot cooked rice. Makes 6 servings.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
22g
Fat
50g
Carbs
18g
