Ann's Shrimp Etouffee - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Cooper
Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!
Ingredients
- 1 cup butter
- 2 large white onions, chopped
- 6 stalks celery, chopped
- 3 cloves garlic, pressed
- 4 tablespoons all-purpose flour
- 5 pounds fresh shrimp, peeled, deveined and chopped
- 1 cup chopped fresh mushrooms
- 3 tablespoons paprika
- salt to taste
- ground black pepper to taste
- crushed red pepper to taste
Instructions
- In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
- Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
- Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
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