Shrimp Etouffee recipe

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein option that is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

chicken stock

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a budget-friendly option.

green bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: frozen bell pepper mix

Frozen mixes are often cheaper and reduce prep time.

Welcome and introduce the dish as an authentic etouffee.

Start by making a roux with equal amounts of butter and flour, cooking on low heat for about 20 minutes until it reaches a medium brown color, similar to peanut butter.

Add chopped green bell peppers to the roux and stir them in to coat.

Add chopped celery to the pan, ensuring the pieces are similar in size to the bell peppers.

Peel and chop a small brown onion, adding it to the pan to sauté with the other vegetables.

Stir the mixture and let it cook down, enhancing the aroma of the dish.

Prepare shrimp stock, using shrimp shells for added flavor, and mention that chicken broth can be used as a substitute.

Smash three cloves of garlic and add them to the pan, ensuring they don't burn.

Add a teaspoon of paprika and a tablespoon of Creole seasoning to the mixture, stirring to combine.

Add a can of diced tomatoes to the pan and stir well.

Pour in about a cup of shrimp stock, stirring the mixture to combine all the flavors.

Let the mixture simmer for a few minutes before adding the shrimp.

Add shrimp to the simmering mixture, noting that the size of shrimp can vary based on preference.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens