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Shrimp Etoufée
Source: dLife

A delicious shrimp and vegetable stew with plenty of Cajun kick.

Prep Time: 20 minutes
Cook Time: 55 minutes
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 279.7
Total Carbs 15.1 g
Dietary Fiber 1.4 g
Sugars 6.6 g
Total Fat 11.6 g
Saturated Fat 6.1 g
Unsaturated Fat 1.3 g
Potassium 155.1 mg
Protein 27.9 g
Sodium 457.2 mg
Dietary Exchanges
2 Fat , 1 Vegetables , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  unsalted butter
0 1/2 cup  sweet bell peppers
1 1/2 tbsp  whole wheat flour
1 cup  low sodium chicken broth
1 each  fresh tomatoes
0 1/4 tsp  tabasco sauce
0 1/2 cup  fresh chopped onion
0 1/2 cup  fresh chopped celery
0 3/4 each  medium garlic cloves
1 1/4 lb  raw medium shrimp
0 1/4 cup  fresh mushrooms
2 tsp  paprika
1 pinch  salt
1 pinch  black pepper
1 pinch  hot red pepper flakes
  1. In large skillet, melt butter. Add onions, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes. Add garlic. Sauté 3 minutes
  2. Stir in flour and cook 3-5 minutes, do not brown.
  3. Add 1/4 cup chicken stock. Stir well to form paste, add remaining stock gradually, whisking constantly.
  4. Add tomatoes and mushrooms. Bring to boil, reduce to simmer, then cover and cook 20-30 minutes.
  5. Stir in chopped shrimp. Add paprika, salt, pepper, hot sauce, and red pepper flakes.
  6. Cook 10 minutes, until shrimp is opaque and sauce is thick and has gravy consistency.

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