Tuesday, September 25, 2012

Paleo Shrimp Etouffee

I had crawfish etouffee once when I was in New Orleans, and it's a dish I've always remembered and wanted to recreate. I was reminded of this while flipping through a Bon Appetit recently; I found a recipe that seemed easy enough for a weeknight, not to mention totally workable for a paleo diet.

As suggested, I subbed shrimp in for the harder-to-find crawfish. This recipe doesn't involve using the crustacean shells to flavor the soup, but still has a lot of authentic flavor. I served it over roasted cauliflower rice, as I couldn't envision eating etouffee without it.

This is definitely a dish that will clear your sinuses. The heat will obviously vary based on your choice of seasoning; I had some hand-mixed Cajun seafood spice blend from a charity dinner we attended. It obviously packed a punch!

Paleo Shrimp Etouffee
adapted from Bon Appetit

2 tbs. olive oil
2 large onions, minced
1 tbs. minced garlic
1 tbs. fresh chopped thyme
1 tbs. coconut or almond flour
1 cup organic chicken broth
1 tbs. Cajun seasoning
1 tsp. paprika
1 tsp. hot sauce
1 lb. chopped shrimp
1/4 cup chopped scallions

Heat olive oil in a large saucepan over medium heat; add onions and garlic and cook, stirring frequently, until onions start to become translucent (about 8-10 minutes).

Add thyme flour, stir and cook for one minute more. Stir in broth, Cajun seasoning, paprika and hot sauce. Cook for 2 to 3 minutes, until the mixture thickens slightly. Stir in shrimp and bring to a gentle simmer. Lower heat, cover and cook, stirring occasionally, for 10 minutes.

Remove from heat and stir in scallions. Serve over roasted cauliflower rice.

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