Shrimp Etouffee with Zucchini
and cauliflower rice
There are many Cajun-inspired dishes in our archives, but somehow we've never made Etouffee until now! This one pan dish cooks with quite a bit of flavorful liquid which means it turns into a saucy stew when served over cauliflower rice. You'll need a spoon for this one.
Smarts #1: As with any Cajun dish, feel free to add more Cajun seasoning for extra spicy kick.
Smarts #2: If you're feeling ambitious, try buying whole shrimp (including peels) and making homemade shrimp stock to add even more authentic seafood flavor to the dish.
Smarts #1: As with any Cajun dish, feel free to add more Cajun seasoning for extra spicy kick.
Smarts #2: If you're feeling ambitious, try buying whole shrimp (including peels) and making homemade shrimp stock to add even more authentic seafood flavor to the dish.
Proteins
Cuisines
Ingredients
Cauliflower Rice:
- Cauliflower - 12 oz
- Butter - 1 Tbsp
Shrimp Etouffee:
- Shrimp, peeled and deveined - 1 lb
- Onions, medium - 1 , diced
- Bell peppers, green - 1 , diced
- Jalapenos - 1 , diced
- Garlic - 3 cloves , chopped
- Zucchini - 1 lb , cubed
- Green onions - 2 stalks , chopped, green and white parts combined
- Oil, cooking - 2 Tbsp
- Butter - 2 Tbsp
- Coconut flour - 1 1/2 Tbsp
- Almond flour / meal - 1 1/2 Tbsp
- Cajun seasoning - 1 Tbsp (more or less to taste)
- Paprika - 2 tsp
- Stock, any type - 2 cups
- Lemon juice - 2 tsp
Prep
- Shrimp - Defrost shrimp. Rinse and pat dry. Season with some salt and pepper.
- Cauliflower rice - (Double if making Thursday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Onions / Bell Peppers / Jalapenos / Garlic / Zucchini - Prep as directed. Combine onions, bell peppers, jalapenos, and garlic in one container. Store zucchini separately. (Can be done up to 5 days ahead)
- Green onions - Chop green onions.
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Make
- Heat a Dutch oven with oil and butter over medium heat. When butter is melted, whisk in coconut and almond flours. Cook flour, stirring frequently, until the mixture turns dark brown, 5 to 6 minutes. (This is the roux.)
- To the roux add onions, bell peppers, jalapenos, and garlic. Cook until onions are very tender, 4 to 6 minutes.
- Stir in Cajun seasoning and paprika and cook for 2 minutes to fully combine.
- Slowly pour in stock while whisking. Bring to a simmer. When stock is simmering, add in shrimp and zucchini and reduce heat to low. Cover with a lid and simmer until shrimp is cooked through, 6 to 10 minutes (depending on size).
- Stir in green onions and lemon juice. Taste and season with some salt and pepper or more lemon juice.
- If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).
- Serve etouffee over cauliflower rice. Enjoy!
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