Shrimp Étouffée

Yield: 4 servings (serving size: 1 1/4 cups étouffée and 2/3 cup rice)

Ingredients

• 4  tablespoons  butter, softened
• 1  cup  chopped onion
• 1  cup  chopped green bell pepper
• 3/4  cup  chopped celery
• 3  garlic cloves, minced
• 1.1  ounces  all-purpose flour (about 1/4 cup)
• 2  teaspoons  salt-free Cajun seasoning
• 1/4  teaspoon  dried thyme
• 2  (8-ounce) bottles clam juice
• 3/4  cup  chopped tomato
• 1  teaspoon  Worcestershire sauce
• 1/2  cup  chopped green onions
• 1/2  teaspoon  salt
• 1  pound  large shrimp, peeled and deveined
• 2 2/3  cups  hot cooked long-grain rice

Preparation

1. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic to pan; cook 8 minutes or until very tender and onion begins to brown, stirring frequently. Place onion mixture in a bowl. Melt remaining 3 tablespoons butter in pan. Stir in flour; cook 6 minutes or until flour turns a deep rust color, stirring constantly. Stir in Cajun seasoning, thyme, and clam juice; cook for 1 minute. Stir in onion mixture, tomato, and Worcestershire sauce; simmer for 15 minutes or until thick. Add green onions, salt, and shrimp; cook for 6 minutes or until shrimp are done, stirring occasionally. Serve over hot cooked rice. Serve with hot sauce, if desired.

Nutritional Information

Calories:

453

Fat:

14g (sat 7.7g,mono 3.4g,poly 1.4g)

Protein:

28.7g

Carbohydrate:

51.6g

Fiber:

3.2g

Cholesterol:

206mg

Iron:

6mg

Sodium:

842mg

Calcium:

126mg