Mardi Gras Shrimp Étouffée
Mardi Gras Shrimp Étouffée is a main course that serves 4. One serving contains 443 calories, 40g of protein, and 21g of fat. For $5.47 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of celery stalks, chicken broth, rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is brought to you by spoonacular user ashmor0110. If you like this recipe, you might also like recipes such as Mardi Gras Shrimp Étouffée, Mardi Gras Shrimp Étouffée, and Mardi Gras Shrimp Étouffée.
Servings: 4
Ingredients:
5 Tbsp butter
5 Tbsp flour
2 green bell peppers, small dice
2 celery stalks, small dice
1 yellow onion, small dice
4 garlic cloves, minced
1 Tbsp dried thyme
2 heaping Tbsp tomato paste
1 1/2 Tbsp Worcestershire sauce
1 Tbsp creole seasoning
4 cups chicken broth
1 1/2 lbs peeled and deveined shrimp
1 Tbsp butter
scallions
diced fresh tomato for garnish
rice
Equipment:
pot
whisk
Cooking instruction summary:
Heat up a heavy pot over low heat. Add in the butter and cook for about 10-12 minutes until a light golden brown. Be sure to stir around a few times to prevent burning.
Whisk in the flour until smooth and cook again for about 8 minutes on low. It should look like a slightly loose peanut butter when its ready.
Add in the bell peppers, celery and onion. Stir and coat the veggies with the roux. Cook for another 10-15 minutes, until the veggies are softened.
Stir in the garlic and thyme and cook for a minute, until the garlic is fragrant.
Add in the tomato paste, Worcestershire sauce, creole seasoning and broth. Simmer on low for 30-40 minutes until slightly thickened. Stir occasionally.
Stir in the shrimp, shut the heat and put the lid on. Allow to cook for about 5-8 minutes or until cooked through. Stir in a Tbsp of butter right at the end.
Serve over rice and garnish with sliced scallion and fresh diced tomato.
Step by step:
1. Heat up a heavy pot over low heat.
2. Add in the butter and cook for about 10-12 minutes until a light golden brown. Be sure to stir around a few times to prevent burning.
3. Whisk in the flour until smooth and cook again for about 8 minutes on low. It should look like a slightly loose peanut butter when its ready.
4. Add in the bell peppers, celery and onion. Stir and coat the veggies with the roux. Cook for another 10-15 minutes, until the veggies are softened.Stir in the garlic and thyme and cook for a minute, until the garlic is fragrant.
5. Add in the tomato paste, Worcestershire sauce, creole seasoning and broth. Simmer on low for 30-40 minutes until slightly thickened. Stir occasionally.Stir in the shrimp, shut the heat and put the lid on. Allow to cook for about 5-8 minutes or until cooked through. Stir in a Tbsp of butter right at the end.
6. Serve over rice and garnish with sliced scallion and fresh diced tomato.
Nutrition Information:
covered percent of daily need
