Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Mardi Gras Shrimp Étouffée

 
One serving costs about $5.35 One serving costs about $5.35

$5.35 per serving

4 people like this recipe

4 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:61%

Spoonacular Score: 61%

 

The recipe Mardi Gras Shrimp Étouffée can be made in roughly 1 hour and 30 minutes. For $5.35 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 443 calories, 40g of protein, and 21g of fat each. Not a lot of people made this recipe, and 1 would say it hit the spot. It works well as an expensive main course. It is brought to you by Foodista. If you have butter, garlic cloves, tomato, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 87%. Magnolia Bar and Grill Crawfish Etouffee – it doesn’t have to be Mardi Gras to enjoy a Cajun, Mardi Gras Cupcakes, and Mardi Gras Slaw are very similar to this recipe.

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Holm Oak Tasmania Pinot Gris. It has 4 out of 5 stars and a bottle costs about 21 dollars.

Holm Oak Tasmania Pinot Gris

This wine has beautiful lifted pear and jasmine characters on the nose with some hints of creamy, leesy characters underneath. Whilst the powerful palate is packed with flavor, it also has added complexity and weight as a result of the wild barrel ferment. The wine finishes with lovely crisp natural acidity.

» Get this wine on Wine.com

Ingredients

Servings:
5 Tbsps
5 Tbsps butter
butter
5 Tbsps
5 Tbsps flour
flour
2 small
2 small green bell peppers
green bell peppers
2 small
2 small celery stalks
celery stalks
1 small
1 small yellow onion
yellow onion
4
4  garlic cloves
garlic cloves
1 Tbsp
1 Tbsp dried thyme
dried thyme
2 Tbsps
2 Tbsps tomato paste
tomato paste
1.5 Tbsps
1.5 Tbsps worcestershire sauce
worcestershire sauce
1 Tbsp
1 Tbsp creole seasoning
creole seasoning
4 cups
4 cups chicken broth
chicken broth
1.5 lbs
1.5 lbs shrimp
shrimp
1 Tbsp
1 Tbsp butter
butter
some
some scallions
scallions
some
some diced fresh tomato
diced fresh tomato
some
some rice
rice
5 Tbsps butter
5 Tbsps
butter
5 Tbsps flour
5 Tbsps
flour
2 small green bell peppers
2 small
green bell peppers
2 small celery stalks
2 small
celery stalks
1 small yellow onion
1 small
yellow onion
4  garlic cloves
4
garlic cloves
1 Tbsp dried thyme
1 Tbsp
dried thyme
2 Tbsps tomato paste
2 Tbsps
tomato paste
1.5 Tbsps worcestershire sauce
1.5 Tbsps
worcestershire sauce
1 Tbsp creole seasoning
1 Tbsp
creole seasoning
4 cups chicken broth
4 cups
chicken broth
1.5 lbs shrimp
1.5 lbs
shrimp
1 Tbsp butter
1 Tbsp
butter
some scallions
some
scallions
some diced fresh tomato
some
diced fresh tomato
some rice
some
rice

Equipment

whisk
whisk
pot
pot
whisk
whisk
pot
pot


Instructions

Heat up a heavy pot over low heat. Add in the butter and cook for about 10-12 minutes until a light golden brown. Be sure to stir around a few times to prevent burning.

Whisk in the flour until smooth and cook again for about 8 minutes on low. It should look like a slightly loose peanut butter when its ready.

Add in the bell peppers, celery and onion. Stir and coat the veggies with the roux. Cook for another 10-15 minutes, until the veggies are softened.

Stir in the garlic and thyme and cook for a minute, until the garlic is fragrant.

Add in the tomato paste, Worcestershire sauce, creole seasoning and broth. Simmer on low for 30-40 minutes until slightly thickened. Stir occasionally.

Stir in the shrimp, shut the heat and put the lid on. Allow to cook for about 5-8 minutes or until cooked through. Stir in a Tbsp of butter right at the end.

Serve over rice and garnish with sliced scallion and fresh diced tomato.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.47
Ingredient
5 Tbsps butter
5 Tbsps flour
2 smalls green bell peppers
2 smalls celery stalks
1 small yellow onion
4 garlic cloves
1 Tbsp dried thyme
2 Tbsps tomato paste
1.5 Tbsps worcestershire sauce
1 Tbsp creole seasoning
4 cups chicken broth
1.5 pounds shrimp
1 Tbsp butter
some scallions
some diced fresh tomato
some rice
Price
$0.61
$0.05
$0.45
$0.03
$0.15
$0.27
$0.42
$0.64
$0.15
$0.11
$3.02
$13.59
$0.12
$0.16
$2.11
$0.01
$21.90

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
443 Calories
39g Protein
20g Total Fat
24g Carbs
23% Health Score
Limit These
Calories
443
22%

Fat
20g
32%

  Saturated Fat
11g
72%

Carbohydrates
24g
8%

  Sugar
8g
9%

Cholesterol
474mg
158%

Sodium
2474mg
108%

Get Enough Of These
Protein
39g
80%

Selenium
85µg
122%

Vitamin C
85mg
103%

Manganese
1mg
65%

Vitamin A
2915IU
58%

Phosphorus
457mg
46%

Vitamin K
45µg
43%

Iron
6mg
38%

Copper
0.73mg
36%

Calcium
328mg
33%

Potassium
1053mg
30%

Vitamin E
4mg
29%

Zinc
4mg
28%

Magnesium
96mg
24%

Vitamin B12
1µg
23%

Vitamin B3
4mg
22%

Folate
76µg
19%

Vitamin B6
0.38mg
19%

Fiber
4g
18%

Vitamin B1
0.21mg
14%

Vitamin B2
0.2mg
12%

Vitamin B5
0.59mg
6%

Vitamin D
0.32µg
2%

covered percent of daily need

Related Recipes