Shrimp Etouffee for One
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Shrimp simmered in a peanut-butter-colored roux sauce with onion, pepper, and tomato, served over rice.
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- ½ cup chopped onions
- ¼ cup chopped green bell pepper
- 1 garlic clove minced
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1¼ cups seafood stock or chicken broth
- ¼ cup chopped tomato (approximately 1 Roma/plum tomato)
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon hot sauce
- 3 ounces peeled deveined shrimp (roughly 8 medium)
- 1 teaspoon lemon juice
- 2 tablespoons chopped green onions
- 1 cup cooked rice optional for serving
Equipment
- skillet
Directions
- Melt the butter in a 10-inch skillet over medium heat. Stir in the flour and keep stirring for 2 to 3 minutes, until the roux is the color of peanut butter.
- Add the onion and green pepper and cook for 2 minutes. Stir in the garlic, thyme, salt, and pepper and cook 1 minute more.
- Pour in the stock and add the tomato, Worcestershire sauce, and hot sauce. Bring it to a boil.
- Turn the heat down and simmer uncovered for 10 minutes, stirring now and then.
- Add the shrimp and lemon juice and cook for about 3 minutes, stirring, until the shrimp are pink and cooked through.
- Stir in the green onions, taste, and adjust the seasoning. Serve over rice, if you like.
Nutrition
Serving: 616g | Calories: 440kcal | Carbohydrates: 26g | Protein: 28g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 0.9g | Cholesterol: 201mg | Sodium: 1386mg | Potassium: 1039mg | Fiber: 3.5g | Sugar: 6.1g | Vitamin A: 1380IU | Vitamin C: 49mg | Calcium: 121mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); cups seafood stock or chicken broth (the first choice counted), ¼ cup chopped tomato counted as tomatoes, ⅛ teaspoon hot sauce counted as hot pepper sauce, peeled deveined shrimp counted as raw shrimp. Brands and portions vary, so use it only as an approximation.