Shrimp Étouf­fée

Cuisine at Home - - Healthy Cuisine -

Seafood stock can be harder to find than meat or veg­gie stocks and broths, so if you can’t find it, low-sodium chicken broth makes a great sub­sti­tute.

Makes 8 serv­ings (11 cups) To­tal time: about 2 hours

FOR THE EN­HANCED STOCK, MELT:

2 2

1 1/2 2 4

FOR THE ÉTOUF­FÉE, COM­BINE:

4 2

1 1/2

MELT:

1 1/2 tsp. each pa­prika and gran­u­lated gar­lic tsp. each dried thyme and oregano tsp. black pep­per tsp. each white pep­per and cayenne pep­per

stick un­salted but­ter (8 Tbsp.) cup all-pur­pose flour

STIR IN:

11/ 2 2

1

1 1

1/4 Tbsp. un­salted but­ter lb. large shrimp, peeled and de­veined, shells re­served rib cel­ery, chopped large onion, chopped fresh bay leaves cups seafood stock or low-sodium chicken broth large onions, diced (3 cups) ribs cel­ery, diced (1 cup) green bell pep­per, diced (1 cup)

Tbsp. minced fresh gar­lic can diced toma­toes in juice (14.5 oz.) cup each chopped fresh pars­ley and sliced scal­lions Salt to taste

For the en­hanced stock, melt but­ter in a saucepan over high heat. Add shrimp shells, cel­ery, onion, and bay leaves. Cook un­til shells are pink and sides of pan be­gin to darken, about 5 min­utes.

Stir in stock, bring to a boil, then re­duce heat to medium-low, and sim­mer 30 min­utes. Strain en­hanced stock, dis­card­ing solids, then add ad­di­tional seafood stock, if nec­es­sary, to yield 4 cups.

For the étouf­fée, com­bine pa­prika, gran­u­lated gar­lic, thyme, oregano, and black, white, and cayenne pep­pers.

Melt but­ter in a Dutch oven or pot over medium heat. Stir in flour un­til smooth, and cook, stir­ring con­stantly, un­til roux is the color of peanut but­ter, about 10 min­utes.

Stir in onions, cel­ery, bell pep­per, and minced gar­lic; sweat, cov­ered, over medium-low heat, stir­ring oc­ca­sion­ally, un­til onions soften, about 15 min­utes.

Stir in toma­toes and half of the spice mix­ture, in­crease heat to high, and cook mix­ture, stir­ring, un­til it be­gins to stick to Dutch oven, about 5 min­utes. Stir in en­hanced stock, bring to a boil, then re­duce heat to medium-low, and sim­mer étouf­fée 15 min­utes.

Pat shrimp dry, toss with re­main­ing spice mix­ture, then add to étouf­fée, and cook un­til shrimp are pink and cooked through, about 3 min­utes. Stir in pars­ley and scal­lions, then sea­son étouf­fée with salt.

Per serv­ing: 283 cal; 16g to­tal fat (9g sat); 181mg chol; 1019mg sodium; 16g carb; 3g fiber; 19g pro­tein

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