Shrimp Etouffee
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Dinner at the Zoo · by Sara Welch★ 5.0 (12)

Shrimp Etouffee

NUTRITION · PER SERVING85M COOK
CAL 42%·PRO 100%
CARBS 93G45% OF CAL
7G FIBER78G OTHER8G TOTAL SUGAR
FAT 14G15% OF CAL
1G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender shrimp and vegetables in a thick, richly spiced sauce with tomatoes and Cajun seasonings, served over rice. Bold and classic New Orleans cooking.

maincajunshellfish
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Nutrition & ingredients

Ingredients

serves 4
  • shells from 1 1/2 pounds of shrimp
  • 1 carrot (peeled and cut into 1 1/2 inch slices)
  • 1/2 onion (cut into wedges)
  • 1 stalk celery (sliced)
  • 1 bay leaf
  • 2 teaspoons peppercorns
  • 2 sprigs fresh thyme
  • 4 cups water
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1/2 cup onion (finely diced)
  • 1/2 cup celery (finely diced)
  • 1 green bell pepper (finely diced)
  • 2 teaspoons garlic (minced)
  • 1 cup canned diced tomatoes (do not drain)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 cups shrimp broth (recipe above)
  • 1 1/2 pounds medium to large shrimp (shell-on) (peel and reserve shells for shrimp broth)
  • 1/4 cup green onions (sliced)
  • 2 tablespoons fresh parsley (chopped)
  • steamed white rice for serving
PREP
20M
SODIUM
1652MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.