Try this Shrimp Etoufee recipe, or contribute your own.
Suggest a better descriptionSource: Blue Apron
Heat the butter in a large pot over medium-high until melted.
Add the flour and cook, whisking frequently, 3-4 minutes, or until browned.
Add the celery, garlic, pepper, and whites of scallions; season with S&P. Stir occasionally, 4-6 mins, or until slightly softened.
Add the rice, tomatoes, 4 cups of water, and the spice blend; season with S&P. Raise heat to high until boiling.
Once boiling, reduce to med-high, stirring occasionally, 25-27 mins or until liquid is absorbed and rice is al dente.
Remove from heat, stir in honey and quark. Season with S&P to taste.
Once rice has cooked for 20 mins, heat 2 tbsp of OO in a pan on med-high until hot. Add shrimp, season with S&P. Cook, stirring occasionally, 4-5 mins or until opaque and cooked through.
Transfer to pot of cooked rice, stir to combine, and season with S&P.
As leftover: defrost in fridge (few days before use). Add a drizzle of stock or water and reheat in saucepan on stove over low heat. Cook shrimp per above and add to rice.
Sprinkle scallion greens on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 481 | ||
Calories from Fat: 127 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 202.9mg | 62 % | |
Sodium 273.6mg | 9 % | |
Potassium 624.7mg | 16 % | |
Total Carbohydrate 59.3g | 17 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 55.4g | ||
Protein 28.3g | 40 % | |
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: 481
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