American 35 min

Shrimp Étouffée

Name: Shrimp Étouffée
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 4 tablespoons unsalted butter; 1 large yellow onion, diced; 3 stalks celery, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 tablespoons all-purpose flour; 1.5 cups seafood or chicken broth; 2 tablespoons Creole seasoning; 1/2 teaspoon cayenne; 1 teaspoon Worcestershire sauce; 3 green onions, sliced; Fresh parsley; Steamed white rice for serving

seafoodcomfort-foodhigh-protein

Ingredientsfor 2

380

Cal

38g

Protein

18g

Carbs

18g

Fat

11.5 lbs large shrimp, peeled and deveined
24 tablespoons unsalted butter
31 large yellow onion, diced
43 stalks celery, diced
51 green bell pepper, diced
64 cloves garlic, minced
72 tablespoons all-purpose flour
81.5 cups seafood or chicken broth
92 tablespoons Creole seasoning
101/2 teaspoon cayenne
111 teaspoon Worcestershire sauce
123 green onions, sliced
13Fresh parsley
14Steamed white rice for serving

Order ingredients on Instacart

Instructions

1
Season shrimp with 1 tablespoon Creole seasoning. Melt butter in a large skillet over medium heat. Add onion, celery, and bell pepper (the Louisiana 'holy trinity'). Cook for 8 minutes until very soft. Add garlic and cook 1 minute.
2
Sprinkle flour over the vegetables and stir continuously for 2 minutes to make a pale roux. Gradually whisk in broth until smooth. Add remaining Creole seasoning, cayenne, and Worcestershire. Simmer for 10 minutes until sauce is thick and velvety.
3
Add seasoned shrimp. Cook 3–4 minutes until shrimp are just pink and cooked through. Remove from heat. Stir in green onions and parsley. Serve immediately over hot white rice.