Shrimp Etouffee
1/2 tsp    cayenne pepper  
1/2 tsp    salt  
1/2 tsp    black pepper  
1/2 tsp    dried basil  
1/2 tsp    dried thyme  
1/2 cup    onion, diced  
1/3 cup    celery, diced  
1/3 cup    green bell pepper, diced  
1 cup    chicken stock  
1 cup    clam juice  
1/4 cup    vegetable oil  
1/3 cup    flour  
1/2 cup    butter  
1 pound    shrimp, peeled & deveined  
3   green onions, finely chopped  
3 cups    rice, cooked  
1 In a small bowl, combine cayenne, salt, white and black pepper, basil, and thyme. Mix well. Stir in onion, celery, and bell pepper. Set aside.
2 In a small saucepan, heat chicken stock and clam juice until poiling. Reduce to low and hold warm.
3 Heat a medium skillet over medium-high heat. Add oil and when hot, but not smoking, whisk in flour to make a roux. Cook, stirring frequently, about 2 minutes. Add reserved vegatables and seasonings and cook, stirring often, until mixture is a dark reddish-brown, about 3 minutes. Lower heat and allow to cook for several minutes. Add 1/4 cup of hot stock, stirring well to incorporate. Continue adding the stock in 1/2 cup increments until all of the stock has been added. Set aside.
4 In a large skillet melt butter over medium-high heat. When foam has subsided, add shrimp and cook for 1 minute. Add green onions and continue cooking until shrimp are pink. Remove shrimp and whisk vegatables into pan. Return shrimp to skillet and mix well.
5 Server over cooked rice.
Servings: 6
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   446.12  
Calories From Fat (51%)   228.75  
    % Daily Value
Total Fat 25.87g   40%  
Saturated Fat 10.57g   53%  
Cholesterol 179.53mg   60%  
Sodium 590.66mg   25%  
Potassium 314.72mg   9%  
Carbohydrates 33.59g   11%  
Dietary Fiber 1.44g   6%  
Sugar 0.00g      
Sugar Alcohols 0.00g      
Net Carbohydrates 32.15g      
Protein 19.27g   39%  
 Recipe Type
Main Dish, Seafood
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.