Try this Shrimp Etoufee recipe, or contribute your own.
Suggest a better descriptionIn a heavy 2 quart saucepan, melt butter. Add flour and cook over low heat, stirring constantly to make a light brown roux. Add onion, celery, bell pepper and garlic. Cook until vegetables are soft. Add remaining ingredients except for shrimp. Simmer for 15 minutes, stirring occasionally. Add shrimp and cook until done, 3 to 5 minutes. Turn off and let cool. Flavor is enhanced if refrigerated overnight and reheated. Serve over hot rice. Yield: 6 servings. MRS. VINCENT FOSTER HOPE, AR From
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 6 | ||
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Calories: 284 | ||
Calories from Fat: 156 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 210.7mg | 65 % | |
Sodium 308.6mg | 11 % | |
Potassium 324.7mg | 9 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 6.8g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 284
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