Shrimp etouffe
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Nutrition balance score
Good
Glycemic Index
55
Moderate
Glycemic Load
62
High
Nutrition per serving
Calories911.6 kcal (46%)
Total Fat36.8 g (53%)
Carbs113.2 g (44%)
Sugars3.8 g (4%)
Protein28.4 g (57%)
Sodium1000.7 mg (50%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 lbShrimp
1onion
diced
2 ribsCelery
diced
1green pepper
diced
1jalapeño
finely chopped
½ cflour
½ coil
1 quartshrimp stock
4cloves garlic
minced
1tomato
diced
1 tsppepper
1 tsppaprika
1 tsponion powder
1 tspgarlic powder
1 tsporegano
1 tspthyme
1 TbspHot sauce
1 TbspWorcestershire
salt
to taste
pepper
to taste
2 crice
2green onions
finely sliced
Instructions
Step 1
Combine oil and flour over low heat, stirring constantly, until a light tan color.
Step 2
Add onion, Celery, and bell pepper and sweat for 5 min.
Step 3
Add garlic and jalapeño, and eat for one minute until fragrant.
Step 4
Add pepper, paprika, onion powder, garlic powder, cayenne pepper, Oregano, and thyme. Heat for one minute.
Step 5
Add shrimp stock a little at a time stirring until smooth.
Step 6
Add tomato, Worcestershire, and hot sauce. Bring to a boil, reduce to a simmer, and let dinner for one hour.
Step 7
While etouffe is simmering cook rice according to directions.
Step 8
When rice is finished add shrimp to simmering pot, remove from heat, and let sit for five minutes.
Step 9
Scoop rice into a bowl, and ladle etouffe over top. Garnish with green onion.
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