Louisiana Style Shrimp and Rice
Similar to étoufée, this saucy, Louisiana-style shrimp and rice dish is satisfying, intensely flavorful, and easy to make.
Servings: 4 servings
Ingredients
- 1-1/4 lbs large shrimp peeled (tails left on) and deveined
- 3 tablespoons olive oil
- 1 cup onion diced
- 1 cup celery diced
- 1 green bell pepper seeded and diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1-1/2 cups reduced-sodium beef stock
- 3 to 4 scallions sliced
- 2 tablespoons fresh parsley finely chopped
For the seasoned flour mix:
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery seed
- Pinch of cayenne
Instructions
- Make the seasoned flour blend by combining the flour, paprika, oregano, onion powder, celery seed, and cayenne in a small bowl. Set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 3 to 4 minutes.
- Add the celery and bell pepper and continue cooking for 2 minutes longer.
- Add the garlic and sauté 1 minute more, then sprinkle the seasoned flour mixture over the entire pan.
- Continue cooking, stirring constantly, until the flour is lightly browned.
- Stir in the tomato paste and combine well.
- Whisk in the beef broth and simmer, stirring constantly, until the mixture has thickened to a gravy consistency.
- Add the shrimp and continue cooking, stirring occasionally, until they turn pink and opaque, 5 to 7 minutes.
- Add the scallions and parsley, reserving a bit of each for garnish if desired.
- Combine well and remove from the heat.
- Serve over steamed white or brown rice.
Notes
Nutrition
Calories: 268 | Total Fat: 12g | Cholesterol: 228mg | Sodium: 385mg | Carbohydrates: 12g | Fiber: 3g | Sugar: 6g | Protein: 32g