Shrimp Étouffée

By VegasBartender

Shrimp Étouffée is a spicy Cajun classic that is traditionally served over white rice

Kathy Kitchens Downie, RD, Cooking Light

JULY 2008

Ingredients

• 4 cups fat-free, less-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1/3 cup butter, divided
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• Cooking spray
• 1 1/2 cups chopped onion
• 2/3 cup diced celery
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 3/4 cup water
• 1/4 cup tomato paste
• 1 tablespoon salt-free Cajun seasoning
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 1 teaspoon Worcestershire sauce
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh flat-leaf parsley, divided
• 1 pound medium shrimp, peeled and deveined (about 30 shrimp)
• 4 cups hot cooked long-grain rice

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. Cover and remove from heat.

2. Melt 1/4 cup butter in a medium saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat. Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.

3. Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally. Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly. Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally. Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over rice. Sprinkle each serving with 2 teaspoons remaining parsley, if desired.

Wine note: A traditional Shrimp Étouffée is fabulous with something cold and bold that can refreshingly stand up to the spices. A great choice is a dry rosé from Spain; these wines are a fabulous foil for Cajun dishes. I love El Coto Rosado from Rioja. The 2006 is $13. —Karen MacNeil