Shrimp Étouffée with Clams and Potatoes (A Lighter Version)
A healthier and lighter version of the classic Southern shrimp etouffee that is faster to prepare.
Servings: 4 servings
Ingredients
- 1 lbs (450 g) shrimp , shelled and deveined
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1/2 onion , chopped
- 1 large celery stalk , chopped
- 1 russet potato , diced
- 1/4 teaspoon salt or to taste
- 4 garlic cloves , chopped
- 2 cups seafood stock
- 14.5 oz (411g) diced tomatoes
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon coarsely ground black pepper
- 6.5 oz (184g) canned clams
- 1 bell pepper , chopped
- Chopped green onion (or parsley for garnish)
Instructions
- Combine the shrimp, Shaoxing wine, and cornstarch in a medium sized bowl. Mix well. Let marinate for 10 to 15 minutes.
- Heat olive oil in a 3.5-quart dutch oven over medium heat until warm. Add the onion, celery stalk, and potato. Sprinkle with salt. Cook and stir until the onion turns pale golden, about 5 minutes.
- Add the garlic. Cook and stir for another 30 seconds.
- Add the seafood stock, diced tomato, Cajun seasoning, smoked paprika, and ground black pepper. Cook for 10 to 15 minutes, until the potato turns very soft.
- Add the shrimp, clams, and bell pepper. Cook and stir until the shrimp are just cooked through, 3 to 4 minutes. Taste the broth and add more salt if needed.
- Serve hot over rice.
Nutrition
Serving: 4g, Calories: 271kcal, Carbohydrates: 21.4g, Protein: 30.8g, Fat: 6.8g, Saturated Fat: 1.4g, Cholesterol: 240mg, Sodium: 826mg, Potassium: 824mg, Fiber: 2.7g, Sugar: 6.6g, Calcium: 100mg, Iron: 1.3mg