shrimp etouffe

Wasn’t Fat Tuesday like months and months ago?

*hangs head in shame*

4 tbsp butter
1/2 cup flour
2 cups chicken broth
2 green peppers, diced
1 onion, diced
1 (14 oz) can crushed tomatoes
1/2 cup fresh minced parsley
1 tbsp dried minced garlic
1 tbsp smoked paprika
2 tbsp Old Bay
1 tsp cayenne pepper
juice of 1/2 lemon
1 1/2 lb shrimp, peeled, deveined, and tails removed

Melt butter in a large skillet. Add flour. Stir to create a roux, adding chicken broth as necessary.

Add peppers and onions. Stir until coated with roux. Add all remaining ingredients except shrimp. Bring to a boil and simmer for 25-30 minutes.

Add shrimp and cook until opaque. Serve with rice or pasta.

Serves 6.

Nutritional info (without rice): 175 calories; 8.7g fat; 17.7g carb; 2.8g fiber; 7.5g protein.

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