Spend with Pennies · by Holly Nilsson★ 4.9 (216)
Shrimp Etouffee
NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 92%
CARBS 33G29% OF CAL
7G FIBER0G ADDED0G INTRINSIC16G OTHER11G TOTAL SUGAR
FAT 17G34% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shrimp and vegetables simmered in a roux-enriched sauce with bold Cajun spices, served over rice. A rich, flavorful Southern classic.
maincajunshellfish🍳 skillet
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ pounds medium shrimp (peeled and deveined)
- 1 tablespoon Cajun seasoning
- 1 tablespoon vegetable oil
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 small onion (chopped)
- ½ green bell pepper (chopped)
- 2 ribs celery (chopped)
- ¼ teaspoon dried thyme leaves
- 4 cloves garlic (minced)
- 3 cups shrimp stock (or chicken broth)
- 2 cups diced fresh tomatoes
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- salt and black pepper (to taste)
- ¼ cup sliced green onion
- ¼ cup chopped fresh parsley
- ½ lemon (juiced)
At a glance
PER SERVING · TIME 45M
CAL 23%·PRO 92%
CARBS 33G29% OF CAL
7G FIBER0G ADDED0G INTRINSIC16G OTHER11G TOTAL SUGAR
FAT 17G34% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1256mg
- Total sugar
- 11g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1381mg
- Calcium
- 230mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1256MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.