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Servings: 2
Ingredients
- Prawn Etoufée
- 6 Tbsp unsalted butter
- 2 tablespoons all-purpose flour
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, seeded & diced
- 4 scallions, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon cayenne
- 2 tablespoons dry sherry
- 2 tomatoes, diced
- kosher salt and fresh cracked black pepper, tt
- 1 tsp filé powder (if you can't find it don't worry about it)
- 1 ½ cups shrimp stock (water, shrimp shells, onion, celery, simmer 30 minutes)
- 1 lb. large prawns, peeled and deveined
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- steamed white rice for serving
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 2 servings | |
| Calories 432 | |
| Calories from Fat 309 | 72% |
| Total Fat 35.2g | 44% |
| Saturated Fat 22.04g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 50mg | 2% |
| Potassium 632mg | 18% |
| Total Carbs 24.76g | 7% |
| Dietary Fiber 5.1g | 17% |
| Sugars 8.68g | 6% |
| Protein 4.28g | 7% |
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