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| NO! this is not paleo... but i'm still finding some recipes I never posted pre-paleo! |
Adapted from Family Circle Magazine
Makes 4 Servings
2 tbsp all purpose flour
2 tbsp olive oil
1 cup onion, diced
½ cup green pepper diced
1 cup celery, finely diced
2 tbsp mincd garlic
1 8-oz. can tomato sauce
3 tbsp Worcestershire sauce
2 tsp Cajun seasoning
1 pound shrimp, peeled/tail-off
¼ cup fresh parsley, chopped
1 cup Jasmine rice (dry)
1 lemon, cut into wedges
In a large pot, whisk together flour and oil until combined. Bring to a boil, reduce heat to medium and cook for 3 minutes until reddish-brown in color. Add onion, green pepper, celery and garlic. Cook 5 minutes stirring occasionally. Stir in tomato sauce, 1 cup water, Worcestershire sauce and Cajun seasoning; simmer 15 minutes until celery is soft. Cook longer if it’s still ‘crunchy.’ Add shrimp and simmer 4 minutes. Stir in parsley. Serve shrimp over rice. Squeeze lemon wedges over each plate.
Nutritional Information: 407 calories, 53 carbs, 9 fat grams and 28 protein grams.
Review: Powerful dish! It had so much flavor and everything mingled together great! We used fresh shrimp and it was excellent. Shrimp dishes typically don't reheat well, but the heavy sauce made this one do well, just heat at 50% so that the shrimp doesn't become rubbery. I thought this dish was easy to put together, although my processor made it easy to dice up all of the veggies. Make SURE you dice the celery well - no one wants a crunchy bite in the etoufee! I still can't get over the calorie counts - it tastes much more calorific.
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