Classic Shrimp Etouffee (Edit recipe)

This rich and authentic Shrimp Etouffee is made with wild-caught shrimp, a mirepoix mix of fresh organic vegetables, and nutrient-dense bone broth. It doesn't get much better than this!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	274
Fat:	17 g
Carbohydrates:	11 g
Protein:	21 g
Cholesterol:	183 g
Sodium:	999 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

Shrimp

1-2 lb Raw Shrimp, peeled and deveined
2 Tbsp Coconut Oil
Salt and Pepper, to taste

Base

2 Tbsp Ghee
2 Tbsp Arrowroot Flour
1 Onion, finely diced
3/4 cup Celery, chopped
2 Green Onion (Scallion), thinly sliced
3/4 cup Bell Pepper, diced (green or red)
1-2 Tbsp Primal Palate New Bae Seasoning
1/4 tsp Red Pepper Flakes, crushed
1 Bay Leaf
14.5 oz Diced Tomatoes, canned
2 cups Chicken Bone Broth

Toppings

1/4 cup Parsley, chopped
1 Green Onion (Scallion), thinly sliced
Hot Sauce, Louisiana Style
Cauliflower Rice (click for recipe), (option to serve on)
Jasmine Rice, in bone broth (option to serve on)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat coconut oil in a stainless steel pan over medium-high heat.
When the oil is hot, add peeled/deveined shrimp in a single layer with sea salt and pepper.
Cook shrimp about 2-3 minutes per side. Transfer to a plate when done and set aside.
Reduce heat to medium and add ghee to the same pan. Add in arrowroot starch and whisk until combined and not lumpy.
Add in onions, celery, green onion, and bell pepper to the skillet. Season with Primal Palate seasoning and add the bay leaf.
Continue cooking while constantly stirring until the vegetables are tender, about 4 minutes. The mixture will start to become sticky and stick to the pan, this is okay, continue constantly stirring.
Add the diced tomatoes and chicken bone broth, constantly stirring until well combined.
Once simmering/starting to bubble and boil, scrape off browned bits from the bottom of the pan. Allow the sauce to cook for 5-7 minutes to thicken up, while still whisking.
Reduce heat to low and return shrimp to the skillet. Stir to combine.
Serve over bone broth rice or cauliflower rice. Then top with parsley, green onion, and hot sauce.