Dinner for 8

Shrimp Etouffee

Name: Shrimp Etouffee
Total time: 150 min
Yield: 8 servings
Cuisine: Cajun and Creole
Ingredients: 2 lb medium shrimp; 1 cup oil; 3/4 cup flour; 1 yellow onion; 2 stalks celery; 1/4 cup garlic; 1 green pepper; 1/4 cup butter; 1 can (6 oz) tomato paste; 1 can (10 oz) chicken broth; 3 cups water; 2 chicken bouillon cubes; 1 tsp salt; 1 tsp black pepper; 1/4 tsp cayenne (optional); 1 tsp paprika

$11.29for 4150 minServes 8

Shrimp cooks in a dark flour roux with vegetables, tomato, broth, spices, and butter for a rich stew.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Shrimp, 2 lb$7.99/lb typical	2 lb	$15.98Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Celery, 0.25$2.29 each typical	0.25	$0.43Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.31Typical price
	Bell peppers, 0.4 lb$2.49/lb typical	0.4 lb	$0.93Typical price
	Butter, 2 oz$0.40/oz typical	2 oz	$0.80Typical price
	Canned tomatoes, 6 oz$0.08/oz typical	6 oz	$0.48Typical price
	Broth, 12 oz$0.07/oz typical	12 oz	$0.84Typical price
Total for the servings shown		$22.58

Swaps

Swap shrimp for white fish (tilapiaabout $1.00/lb less at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilFlourSalt and pepperDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

150 minstart to table
Involveddifficulty
8servings as written
$$typical cost tier

Cajun and Creole Budget Family Dinners

Typical price

$2.82 per serving$11.29 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 lb medium shrimp
1 cup oil
3/4 cup flour
1 yellow onion
2 stalks celery
1/4 cup garlic
1 green pepper
1/4 cup butter
1 can (6 oz) tomato paste
1 can (10 oz) chicken broth
3 cups water
2 chicken bouillon cubes
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne (optional)
1 tsp paprika

Steps

Peel and devein the shrimp, then chop the onion, celery, garlic, and green pepper.
Heat the oil in a large heavy pot over medium heat, whisk in the flour, and cook for 30 to 35 minutes until dark brown.
Stir in the butter, onion, celery, garlic, and green pepper, and cook for 10 minutes until softened.
Add the tomato paste, broth, water, bouillon cubes, salt, pepper, cayenne, and paprika, then simmer uncovered for 80 minutes.
Stir in the shrimp and cook for 8 to 10 minutes until opaque and firm, reaching 145 F.
Remove the pot from the heat and let the etouffee rest for 5 minutes before serving.

Main ingredient on sale this week? See what to make with shrimp on sale.