Try this Judith's Shrimp Etouffe' recipe, or contribute your own.
Suggest a better description1. Briefly saute onions in oil, add garlic and cook for 1 minute more.
2. Stirring constantly, add flour and cook for 1-2 minutes.
3. Continue stirring and add warm water and tomato paste. Blend well.
4. Simmer until sauce thickens, about 30 minutes.
5. Add shrimp and cook on low to medium for 5 minutes.
6. Adjust water level if necessary. Do not dilute too much.
7. Add parsley and scallions and cook until shrimp are pink.
8. Salt and pepper to taste and add cayenne.
9. Serve over cooked rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 387 | ||
Calories from Fat: 261 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 171.7mg | 6 % | |
Potassium 269.2mg | 7 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 7.4g | ||
Protein 23.5g | 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: 387
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