Summary:

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.

Dietary Info:

Ingredients:

• 5 Tbsp butter - N/A
• 5 Tbsp flour - N/A
• 2 small bell peppers - N/A
• 2 small celery stalks - N/A
• 1 small onion - N/A
• 4 garlic cloves - N/A
• 1 Tbsp thyme - N/A
• 2 Tbsp tomato paste - N/A
• 1.5 Tbsp worcestershire sauce - N/A
• 1 Tbsp creole seasoning - N/A
• 4 cups chicken broth - N/A
• 1.5 lbs shrimp - N/A
• 1 Tbsp butter - N/A
• 4 servings scallions - N/A
• 4 servings tomato - N/A
• 4 servings rice - N/A

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.