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×$5.35 per serving
7 likes
Ready in 1 hour and 30 minutes
Spoonacular Score: 61%
You can never have too many main course recipes, so give Mardi Gras Shrimp Étouffée a try. One portion of this dish contains around 40g of protein, 20g of fat, and a total of 420 calories. For $5.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. A mixture of butter, flour, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by spoonacular user christikc75. Similar recipes include Mardi Gras Shrimp Étouffée, Mardi Gras Shrimp Étouffée, and Mardi Gras Shrimp Étouffée.
Sauvignon Blanc, Riesling, and Pinot Grigio 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 Alphonse Mellot La Moussiere Sancerre Blanc. It has 4.7 out of 5 stars and a bottle costs about 34 dollars.
This 100% Sauvignon white wine has a floral and fruity nose combining white flowers with citrus fruits, a resplendent golden robe with glints of green, and a lively, refreshing palate.Fish tartare, smoked salmon or girolle mushroom omelette will go perfectly with La Moussière's freshness and purity. Although it is certainly a highly seductive wine in its present state of maturity, its full breadth will only reveal itself after a few years' cellaring.
» Get this wine on Wine.com
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