Shrimp Etoufee

Name: Shrimp Etoufee
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams fire-roasted diced tomatoes; 118 milliliters canola oil; 1 teaspoons cayenne pepper; 2 stalks celery, chopped; 473 milliliters chicken stock; 227 grams clam juice; 6 servings Cooked long-grain rice, for serving; 118 milliliters all-purpose flour; 1 teaspoon chopped fresh thyme; 3 cloves garlic, finely chopped; 1 green bell pepper, seeded, ribs removed and chopped; 4 green onions, sliced; 1 teaspoons ground white pepper; 1 dash Big hot sauce, such as Tabasco; 6 servings Kosher salt and freshly ground black pepper; 1 onion, chopped; 1 teaspoons paprika; 680 grams shrimp, peeled and deveined; 1 dash Big Worcestershire sauce

Shrimp Etoufee might be a good recipe to expand your main course repertoire. This recipe serves 6. One portion of this dish contains approximately 31g of protein, 22g of fat, and a total of 508 calories. It is a good option if you're following a dairy free and pescatarian diet. If you have thyme, chicken stock, paprika, and a few other ingredients on hand, you can make it. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 10 to 12 minutes.

Ingredients you will need

Peanut Butter

All Purpose Flour

Cooking Oil

Equipment you will use

Dutch Oven

Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute.

Ingredients you will need

White Pepper

Bell Pepper

Vegetable

Ground Cayenne Pepper

Paprika

Celery

Garlic

Onion

Thyme

Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Clam Juice

Hot Sauce

Tomato

Stock

Equipment you will use

Whisk

After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.

Ingredients you will need

Green Onions

Hot Sauce

Seasoning

Pepper

Shrimp

Salt

Serve in a bowl with a mound of white rice in the center.

Ingredients you will need

White Rice

Equipment you will use

Bowl

Equipment

Dutch Oven

Whisk

Bowl

Ingredients

Servings:

411grams

fire-roasted diced tomatoes 118milliliters

canola oil 1teaspoons

cayenne pepper 2stalks

celery, chopped 473milliliters

chicken stock 227grams

clam juice 6servings

Cooked long-grain rice, for serving 118milliliters

all-purpose flour 1teaspoon

chopped fresh thyme 3cloves

garlic, finely chopped 1

green bell pepper, seeded, ribs removed and chopped 4

green onions, sliced 1teaspoons

ground white pepper 1dash

Big hot sauce, such as Tabasco 6servings

Kosher salt and freshly ground black pepper 1

onion, chopped 1teaspoons

paprika 680grams

shrimp, peeled and deveined 1dash

Big Worcestershire sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.