Shrimp Étouffée | GF/DF/SF

Name: Shrimp Étouffée | GF/DF/SF
Ingredients: 2 tablespoons avocado oil; 1½ pounds shrimp (31/40 count), peeled, deveined, and tails off; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons ghee (sub vegan butter for dairy-free); 2 tablespoons arrowroot flour; 1 cup minced yellow onion (about ½ medium onion); ¾ cup minced celery (about 1 large stalk); ¾ cup minced green bell pepper (about ½ medium bell pepper); 4 green onions, thinly sliced; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon paprika; ½ teaspoon cayenne pepper; ¼ teaspoon crushed red pepper flakes; One 14.5-ounce can diced tomatoes, drained; 1 teaspoon fish sauce; 2 cups (16 ounces) low-sodium chicken broth or seafood stock; 1 bay leaf; Cooked packaged cauliflower rice (sub steamed white rice if not Whole30 or grain-free), for serving; ¼ cup chopped fresh parsley, for serving; Louisiana-style hot sauce, for serving (1 like Crystal)

www.umami.recipes

IN a large nonstick skillet, heat the oil over medium-high heat. Pat the shrimp dry with a paper towel.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.

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Cooking tools:

Nonstick skillet
Stove
Paper towel
Plate
Spoon

Ingredients

2 tablespoons avocado oil
1½ pounds shrimp (31/40 count), peeled, deveined, and tails off
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons ghee (sub vegan butter for dairy-free)
2 tablespoons arrowroot flour
1 cup minced yellow onion (about ½ medium onion)
¾ cup minced celery (about 1 large stalk)
¾ cup minced green bell pepper (about ½ medium bell pepper)
4 green onions, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
One 14.5-ounce can diced tomatoes, drained
1 teaspoon fish sauce
2 cups (16 ounces) low-sodium chicken broth or seafood stock
1 bay leaf
Cooked packaged cauliflower rice (sub steamed white rice if not Whole30 or grain-free), for serving
¼ cup chopped fresh parsley, for serving
Louisiana-style hot sauce, for serving (1 like Crystal)