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Shrimp Étouffée

  • 210calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) margarine or butter

  2. 2 tablespoon(s) all-purpose flour

  3. 1 large red pepper , chopped

  4. 1 large onion , chopped

  5. 2 medium celery stalks , thinly sliced

  6. 2 clove(s)

  7. garlic , crushed with garlic press

  8. 1 bottle(s)

  9. (8-ounce)

  10. clam juice

  11. 2 tablespoon(s) tomato paste

  12. 1 bay leaf

  13. 3/4 teaspoon(s) chili powder

  14. 1/2 teaspoon(s) salt

  15. 1/4 teaspoon(s) dried thyme

  16. 1/4 teaspoon(s) ground red pepper (cayenne)

  17. 1 pound(s) large shrimp , shelled and deveined

  18. 3 green onions , thinly sliced

  19. 1/2 cup(s) (loosely packed)

  20. fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, melt margarine over medium heat. Stir in flour and cook 4 minutes or until golden brown, stirring frequently. Add red pepper, onion, celery, and garlic and cook 5 minutes, stirring occasionally.

  2. Into mixture in skillet, stir clam juice, tomato paste, bay leaf, chili powder, salt, thyme, ground red pepper, and 1/2 cup water. Heat to boiling over medium-high heat, then reduce heat to medium-low and simmer, covered, 25 minutes or until vegetables are tender.

  3. Add shrimp, green onions, and parsley, and simmer, covered, over medium-low heat 8 minutes or until shrimp turn opaque throughout.

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