Mardi Gras Shrimp Étouffée

Mardi Gras Shrimp Étouffée might be just the main course you are searching for. For $5.47 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 443 calories, 40g of protein, and 21g of fat each. It is brought to you by spoonacular user ashutosh. A mixture of scallions, rice, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. If you like this recipe, take a look at these similar recipes: 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:

Quickview
443k Calories
39g Protein
20g Total Fat
24g Carbs
23% Health Score
Limit These
Calories
443k
22%

Fat
20g
32%

  Saturated Fat
11g
72%

Carbohydrates
24g
8%

  Sugar
8g
9%

Cholesterol
474mg
158%

Sodium
2474mg
108%

Get Enough Of These
Protein
39g
80%

Selenium
85µg
122%

Vitamin C
85mg
103%

Manganese
1mg
65%

Vitamin A
2915IU
58%

Phosphorus
457mg
46%

Vitamin K
45µg
43%

Iron
6mg
38%

Copper
0.73mg
36%

Calcium
328mg
33%

Potassium
1053mg
30%

Vitamin E
4mg
29%

Zinc
4mg
28%

Magnesium
96mg
24%

Vitamin B12
1µg
23%

Vitamin B3
4mg
22%

Folate
76µg
19%

Vitamin B6
0.38mg
19%

Fiber
4g
18%

Vitamin B1
0.21mg
14%

Vitamin B2
0.2mg
12%

Vitamin B5
0.59mg
6%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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