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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl. | 2. Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend. | 3. Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more. | 4. Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. | 5. Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend. | 6. Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste. | 7. Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute. | 8. Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spice			blend	-	-	-	-
paprika	3/4	teaspoon		4.8645	0.9313	0.2439	0.2224
thyme	1/4	teaspoon	ground	0.69	0.1598	0.0228	0.0186
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
shrimp	2	pounds	peeled deveined	770.6684	0.0	182.2404	4.624
salt	1/2	teaspoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1/3	cup	diced	21.3333	4.9813	0.5867	0.0533
green bell pepper	1/3	cup	diced	-	-	-	-
celery	1/3	cup	sliced	5.3867	0.9999	0.2323	0.0572
purpose flour	2	tablespoons		-	-	-	-
tomato	1/2	cup	diced	13.41	2.898	0.6556	0.149
chicken stock	1 3/4	cups		151.2	14.825999999999999	10.584000000000001	5.04
worcestershire sauce	1/2	teaspoon		2.21	0.5514	0.0	0.0
sauce	1	dash		-	-	-	-
salt	to taste			-	-	-	-
green onion	1/4	cup	sliced	4.7925	1.0188	0.1722	0.0834
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.