Shrimp Étouffee

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1/4 cup	15g / 0.5oz	All-purpose flour
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green bell pepper
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	55g / 1.9oz	Chopped celery
4		Garlic cloves - minced
1		Clear vegetable broth - (14 1/2 oz)
1		Clam juice - (8 oz)
1/2 teaspoon	2.5ml	Salt
2 1/2 lbs	1135g / 40oz	Large shrimp - peeled, deveined
1 teaspoon	5ml	Red pepper flakes
1 teaspoon	5ml	Hot pepper sauce
4 cups	640g / 22oz	Hot cooked white or basmati rice
1/2 cup	20g / 0.7oz	Chopped flat leaf parsley

Recipe Instructions

Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrots, celery and garlic; cook and stir 5 minutes.

Stir in broth, clam juice and salt; bring to a boil. Simmer, uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper and pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.

Ladle into eight shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.

This recipe yields 8 servings.

Exchanges Per Serving: 1 1/2 Starch, 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 306; Calories from Fat 20%; Total Fat 7g; Saturated Fat 1g; Protein 27g; Carbohydrates 32g; Cholesterol 219mg; Sodium 454mg; Dietary Fiber 1g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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