Shrimp Etouffee (Emeril Lagasse) Recipe

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Shrimp Etouffee (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
2156
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  2. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  3. Serve immediately over steamed white rice and garnish with sliced green onion tops.
  4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  5. 2 1/2 tablespoons paprika
  6. 2 tablespoons salt
  7. 2 tablespoons garlic powder
  8. 1 tablespoon black pepper
  9. 1 tablespoon onion powder
  10. 1 tablespoon cayenne pepper
  11. 1 tablespoon dried oregano
  12. 1 tablespoon dried thyme
  13. Combine all ingredients thoroughly.
  14. Shrimp Stock:
  15. 1 pound (about 1 quart) shrimp shells and heads
  16. 1 cup coarsely chopped yellow onions
  17. 1/2 cup coarsely chopped celery
  18. 1/2 cup coarsely chopped carrots
  19. 3 smashed garlic cloves
  20. 1 bay leaf
  21. 1 teaspoon black peppercorns
  22. 1 teaspoon dried thyme
  23. 2 teaspoons salt
  24. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
  25. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  26. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2156.26 Kcal (9028 kJ)
Calories from fat 750.35 Kcal
% Daily Value*
Total Fat 83.37g 128%
Cholesterol 601.95mg 201%
Sodium 4571.79mg 190%
Potassium 337.38mg 7%
Total Carbs 248.09g 83%
Sugars 187.67g 751%
Dietary Fiber 10.25g 41%
Protein 94.71g 189%
Vitamin C 46.4mg 77%
Vitamin A 1mg 34%
Iron 17.7mg 98%
Calcium 75.3mg 8%
Amount Per 100 g
Calories 551.72 Kcal (2310 kJ)
Calories from fat 191.99 Kcal
% Daily Value*
Total Fat 21.33g 128%
Cholesterol 154.02mg 201%
Sodium 1169.78mg 190%
Potassium 86.32mg 7%
Total Carbs 63.48g 83%
Sugars 48.02g 751%
Dietary Fiber 2.62g 41%
Protein 24.23g 189%
Vitamin C 11.9mg 77%
Vitamin A 0.3mg 34%
Iron 4.5mg 98%
Calcium 19.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49.3
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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