Name: Shrimp Étouffée
Ingredients: 1 dash cayenne pepper; ¼ teaspoon ground thyme; ½ teaspoon oregano; ½ teaspoon black pepper; 2 teaspoons cajun seasoning; 2 pounds shrimp peeled and deveined; 1 tablespoon avocado oil or olive oil; ½ cup onion diced; ½ cup green bell pepper diced; ½ cup celery thinly sliced; 4 cloves garlic minced; 3 tablespoons arrowroot flour; ½ cup tomatoes diced; 2 cups chicken broth; hot sauce dash (plus more to taste); salt to taste; ¼ cup green onions sliced; 2 cups cauliflower rice cooked

Shrimp Étouffée

Print Recipe

SERVINGS 8

Ingredients

1 dash cayenne pepper
¼ teaspoon ground thyme
½ teaspoon oregano
½ teaspoon black pepper
2 teaspoons cajun seasoning
2 pounds shrimp peeled and deveined
1 tablespoon avocado oil or olive oil
½ cup onion diced
½ cup green bell pepper diced
½ cup celery thinly sliced
4 cloves garlic minced
3 tablespoons arrowroot flour
½ cup tomatoes diced
2 cups chicken broth
hot sauce dash plus more to taste
salt to taste
¼ cup green onions sliced
2 cups cauliflower rice cooked

Instructions

Whisk thyme, oregano, cayenne pepper, Cajun seasoning, optional salt, and black pepper together in a small bowl.
Dry shrimp with paper towels and season with 1 1/2 teaspoon of the spice blend. Toss to coat shrimp thoroughly.
Heat oil in 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 additional minute. Transfer shrimp to large bowl.
Sauté the onion, celery, and green pepper 5 minutes or until softened. Add rest of spice blend to vegetables.
Stir in tomatoes and garlic. Cook until tomatoes soften, about 2 minutes. Sprinkle flour into vegetable mixture and sauté 3-4 minutes until combined.
Whisk broth into vegetable mixture and stir until smooth. Bring to simmer and cook until slightly thickened and consistency of gravy, about 3-5 minutes. Season with salt to taste.
Stir shrimp into sauce. Let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute. Garnish with green onions and cayenne pepper to taste. Serve over rice.