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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. This recipe serves 4. One serving contains 420 calories, 40g of protein, and 20g of fat. For $5.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Head to the store and pick up scallions, worcestershire sauce, bell peppers, and a few other things to make it today. It is brought to you by spoonacular user ashutosh. If you like this recipe, you might also like recipes such as Mardi Gras Shrimp Étouffée, Mardi Gras Shrimp Étouffée, and Mardi Gras Shrimp Étouffée.
Shrimp works really well with Sauvignon Blanc, Riesling, and Pinot Grigio. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The John Anthony Vineyards Napa Valley Sauvignon Blanc with a 4.7 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.
The 2013 John Anthony Sauvignon Blanc is sourced only from vineyards I planted and farm here in the Napa Valley. Fermented primarily in stainless steel and likely one of the last Sauvignon Blancs harvested in the Napa Valley the wine exhibits the classic ripe melon and tropical flavors you have come to love.
» 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