Shrimp Étouffée with Tomatoes & Arborio Rice

Shrimp Étouffée

with Tomatoes & Arborio Rice

55 MIN
4 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Shrimp étouffée, whose name literally translates to "smothered shrimp," is a Louisiana classic with many regional variations. Ours begins with a dark roux (butter and flour cooked together until brown and nutty), to which we add celery, green bell pepper and scallions. This "trinity" of aromatics builds layers of flavor for our creamy rice, seasoned with filé—an earthy, herbal spice ground from the dried leaves of the sassafras tree. Just before serving, we’re stirring in the shrimp itself, coating it with all the delicious flavors of the dish.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Shrimp Étouffée with Tomatoes & Arborio Rice
Title
time-saving
tips & techniques
Arborio Rice
Crème Fraîche
Green Bell Pepper
Garlic
Celery
Scallions
Butter
All-Purpose Flour
Honey
How To: Peel Garlic
How To: Chop Scallions
Whole Canned Tomatoes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Small dice the celery. Peel and mince the garlic. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Place the tomatoes in a bowl; gently break apart with your hands.

Make the roux:
2 Make the roux:

In a large pot, heat the butter on medium-high until melted. Add the flour and cook, whisking frequently, 3 to 4 minutes, or until browned.

Cook the vegetables:
3 Cook the vegetables:

Add the celery, garlic, pepper and white bottoms of the scallions to the pot; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.

Start the rice:
4 Start the rice:

To the pot, add the rice, tomatoes, 4 cups of water and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 25 to 27 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the honey and crème fraîche. Season with salt and pepper to taste.

Cook the shrimp & finish the rice:
5 Cook the shrimp & finish the rice:

Once the rice has cooked for about 20 minutes, rinse the shrimp; pat dry with paper towels. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the shrimp; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the pot of cooked rice; stir to thoroughly combine. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished rice and shrimp between 4 dishes. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

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Shrimp Étouffée

Prepare the ingredients:
How To: Mince Garlic
How To: Chop Scallions
1 Prepare the ingredients:

Wash and dry the fresh produce. Small dice the celery. Peel and mince the garlic. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Place the tomatoes in a bowl; gently break apart with your hands.

2 Make the roux:

In a large pot, heat the butter on medium-high until melted. Add the flour and cook, whisking frequently, 3 to 4 minutes, or until browned.

Make the roux:
Cook the vegetables:
3 Cook the vegetables:

Add the celery, garlic, pepper and white bottoms of the scallions to the pot; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.

4 Start the rice:

To the pot, add the rice, tomatoes, 4 cups of water and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 25 to 27 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the honey and crème fraîche. Season with salt and pepper to taste.

Start the rice:
Cook the shrimp & finish the rice:
5 Cook the shrimp & finish the rice:

Once the rice has cooked for about 20 minutes, rinse the shrimp; pat dry with paper towels. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the shrimp; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the pot of cooked rice; stir to thoroughly combine. Season with salt and pepper to taste.

6 Serve your dish:

Divide the finished rice and shrimp between 4 dishes. Garnish with the green tops of the scallions. Enjoy!

Serve your dish:
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