Spicy Shrimp Etouffee
|Shrimp||1 Pound, peeled and deveined|
|Olive oil||1 Tablespoon|
|Butter margarine||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Old bay seasoning||1 Teaspoon|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
|Stalk celery||1⁄2 Cup (8 tbs), chopped|
|Cajun seasoning||1 Tablespoon|
|Garlic||1 1⁄2 Teaspoon|
|Shrimp stock||3 Cup (48 tbs)|
|Lime juice||2 Tablespoon|
|Red pepper sauce||2 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein.
In a 4 quart pot heat olive oil, and 1 tablespoon of margarine or butter. Then add onions, celery, carrots and garlic.
Add all seasonings. Once onions begin to turn translucent add the peppers. Cook until peppers become tender.
Make a well in the center of the vegetables then add remaining butter and flour into the center.
Stir flour and butter until they become a paste. Incorporate the paste into the vegetables.
Once the mixture begins to turn brown gradually add the shrimp stock.
Stir until it becomes bubbly and brown. (For a darker Etouffee add 1/4 tsp. of Kitchen Bouquet.)
Add shrimp then lime juice and hot pepper sauce. Let simmer for 5 minutes, stirring
occasionally until shrimp turn pink.
Serve over hot rice.
For more information please visit: http://chefjonestv.blogspot.com
Serving size: Complete recipe
Calories 1733 Calories from Fat 487
% Daily Value*
Total Fat 55 g84.3%
Saturated Fat 13.6 g67.8%
Trans Fat 0 g
Cholesterol 723.4 mg241.1%
Sodium 3685.5 mg153.6%
Total Carbohydrates 172 g57.2%
Dietary Fiber 9.3 g37.4%
Sugars 14.3 g
Protein 125 g250%
Vitamin A 106.8% Vitamin C 170.1%
Calcium 37.1% Iron 109.1%
*Based on a 2000 Calorie diet