I was trying to think of something like a stew that I could make for Sunday and I already had shrimp in the freezer. I had saved this Shrimp Etouffee recipe from Grandbaby Cakes a long time ago. The photo and the recipe looked amazing. I plugged all the ingredients into My Fitness Pal recipe builder and the calories for 4 servings (including a cup of rice per serving) was 485. Perfect!
Sunday came and I was reviewing the recipe and it said it fed 2-3. I was serving 5. I was going to stretch it but I got concerned last minute so I doubled the recipe. This turned out to be a mistake because it made an entire full spaghetti pot full of etouffee! Way too much. I made too much rice too.
The recipe (this is not the doubled version):
¼ cup salted butter
¼ cup all-purpose flour
¾ cup chopped onion
½ cup sliced celery
½ cup chopped green peppers
1½ cup chicken stock
½ cup white wine -- I didn't use wine I used 2 cups total for chicken stock instead
½ teaspoon tomato paste
1 ( 14.5 ounce) can diced tomatoes, drained
1 tablespoon creole seasoning
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
2 teaspoons hot sauce -- cut this by a 1/4 so this was 1 3/4 teaspoon of hot sauce
1 pound shrimp, peeled and deveined
Salt and pepper to taste
1 tablespoon heavy whipping cream
Cooked rice for serving
In a medium sized pan, melt butter over medium heat. Thoroughly stir in flour making sure there are no lumps to begin the roux. Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn). -- Making the roux is the hard part. I seem to do fine with a white sauce but when I make a dark roux I have some issues (I think the butter easily burns). So I really pay attention here.
Next stir in onions, celery and green peppers and cook for a few minutes until tender, frequently stirring. -- this part will look weird because you're cooking the onion mixture in this thick mixture but keep going and don't burn it!
Pour in chicken stock and white wine then add tomato paste and diced tomatoes and whisk together everything. -- I should have taken my time here and added the chicken stock slowly, I think my sauce would have been thicker.
Season with creole seasoning, garlic powder, cayenne pepper, Worcestershire sauce, lemon juice and hot sauce.
Allow the mixture to cook for 10-12 minutes over medium heat to come together and begin to thicken then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on. -- this time could be adjusted a little, the shrimp cooked very fast and was almost overdone. Maybe cook 20 minutes, then add shrimp and cook another 5 minutes.
Stir in heavy whipping cream then cook for 2-3 more minutes until thickened. Serve over rice. -- I almost forgot the cream and it really added to the taste so don't forget it.
Even though it turned out a little runnier than I would have liked it was amazingly delicious. If you are sensitive to heat adjust the hot sauce and cayenne. We found it kind of hot, it might have been too much for Brian's parents.
Thanks Grandbaby-Cakes for your amazing dish!