Middle Eastern Inspired Shrimp Etouffee

12 mins
Serves 1
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Directions

  1. 1Cut the onion, green bell pepper, celery, garlic and cherry tomatoes.
  2. 2Cut the onion, green bell pepper, celery, garlic and cherry tomatoes.
  3. 3Cut the onion, green bell pepper, celery, garlic and cherry tomatoes.
  4. 4Grate lemon zest.
  5. 5Grate lemon zest.
  6. 6Grate lemon zest.
  7. 7In a frying pan, heat olive oil and cook the shrimp.
  8. 8In a frying pan, heat olive oil and cook the shrimp.
  9. 9In a frying pan, heat olive oil and cook the shrimp.
  10. 10Add the chopped onion, green bell pepper, celery, garlic, paprika and cayenne pepper to the pan and cook until softened.
  11. 11Add the chopped onion, green bell pepper, celery, garlic, paprika and cayenne pepper to the pan and cook until softened.
  12. 12Add the chopped onion, green bell pepper, celery, garlic, paprika and cayenne pepper to the pan and cook until softened.
  13. 13Stir in the tomato paste and cook for a few minutes.
  14. 14Stir in the tomato paste and cook for a few minutes.
  15. 15Stir in the tomato paste and cook for a few minutes.
  16. 16Add the chopped cherry tomatoes and lemon zest, cook for a while.
  17. 17Add the chopped cherry tomatoes and lemon zest, cook for a while.
  18. 18Add the chopped cherry tomatoes and lemon zest, cook for a while.
  19. 19Pour in the water and season with salt.
  20. 20Pour in the water and season with salt.
  21. 21Pour in the water and season with salt.
  22. 22Add shrimp to the sauce and stir to combine.
  23. 23Add shrimp to the sauce and stir to combine.
  24. 24Add shrimp to the sauce and stir to combine.
  25. 25Serve over rice and garnish with green onions.
  26. 26Serve over rice and garnish with green onions.
  27. 27Serve over rice and garnish with green onions.

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 stalk celery
  • 1 stalk celery
  • 1 stalk celery
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 6 cherry tomatoes
  • 6 cherry tomatoes
  • 6 cherry tomatoes
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 pinch cayenne pepper
  • 1 pinch cayenne pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 1 pound shrimp
  • 1 pound shrimp
  • 1 pound shrimp
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon green onions
  • 1 tablespoon green onions
  • 1 tablespoon green onions
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice

Equipment

knifegraterfrying panspoonspatula