Mardi Gras Shrimp Étouffée
Mardi Gras Shrimp Étouffée takes around 1 hour and 30 minutes from beginning to end. One portion of this dish contains about 40g of protein, 20g of fat, and a total of 420 calories. For $5.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista has 7 fans. Head to the store and pick up tomato, chicken broth, celery stalks, and a few other things to make it today. It works well as an expensive main course. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is pretty good. Users who liked this recipe also liked Mardi Gras Shrimp Étouffée, Mardi Gras Shrimp Étouffée, and Mardi Gras Shrimp Étouffée.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 5 Tbsp butter
- 5 Tbsp flour
- 2 small bell peppers
- 2 small celery stalks
- 1 small onion
- 4 garlic cloves
- 1 Tbsp thyme
- 2 Tbsp tomato paste
- 1.5 Tbsp worcestershire sauce
- 1 Tbsp creole seasoning
- 4 cups chicken broth
- 1.5 lbs shrimp
- 1 Tbsp butter
- 4 servings scallions
- 4 servings tomato
- 4 servings rice
Instructions
- 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.