Healthy Whole Food Shrimp Étouffée
How to Make It
Step 1
Chop the onion and green pepper, slice the scallions and celery, and dice the tomatoes. Keep them on stand-by. Place the shrimp on a flat plate/chopping board, and tap dry using paper towels.
Step 2
Heat oil in a large skillet over high heat. Add the shrimp in one layer and season with salt and pepper. Cook for 2 minutes on each side until golden, then take off the heat and transfer to a plate.
Step 3
Drop the heat to medium, and add the ghee. Once it melts, add the arrowroot flour and mix. Cook for 1 minute until golden, stirring and pressing the lumps frequently.
Step 4
Add the onions, celery, scallion, and green pepper. Season with cayenne, paprika, oregano, and crushed red pepper. Cook, stirring, until the vegetables are tender, about 4 minutes. Brown bits will develop on the bottom of the pan, but they will help increase the flavor.
Step 5
Add the tomatoes and cook for 1 minute while stirring. Pour the broth with one hand while mixing with the other until incorporated. Bring to a simmer while stirring and scraping the bottom
Step 6
Drop the heat to low and give it one good mix. Let the sauce simmer for 10 minutes until thickened. Taste and adjust seasoning if needed.
Step 7
Return the shrimp to the sauce and cook for 1 minute to warm the shrimp. Take the skillet off the heat. Divide between 4 bowls, garnish with chopped parsley and hot sauce, and serve.
Ingredients
- Avocado oil – 2 tbsp
- Shrimp – 500 g
- Salt – 0.5 tsp
- Black pepper, ground – 0.25 tsp
- Ghee – 2 tbsp
- Arrowroot flour – 2 tbsp
- Onion – 1 medium – 2 1/2″ diameter
- Celery – 4 medium – stalk – 7 1/2″ to 8″ long
- green pepper – 1 medium – 2 1/2″ diameter x 2 3/4″
- Scallions or spring onions, tops and bulb, raw – 3 medium – 4 1/8″ long
- Cayenne – 0.5 tsp
- Paprika – 1 tsp
- Oregano, ground – 1 tsp
- Crushed Red Pepper Flakes – 1 tsp
- Tomato – 2 medium – 2 3/5″ diameter
- Chicken broth, bouillon or consomme, homemade – 2 cup
- Parsley – 2 tbsp, chopped
- Hot pepper sauce – 1 tsp