Name: Classic Shrimp Etouffee with Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 0.25 cup white rice; 0.25 tbsp ghee; 0.5 tbsp sprouted wheat flour; 0.5 cup yellow onion; 0.25 cup celery; 0.25 cup green bell pepper; 1 tsp garlic; 0.5 cup seafood stock; 1 tsp tomato paste; 0.5 tsp Cajun seasoning; 0.25 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp green onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Classic Shrimp Etouffee with Rice

Sautéed shrimp and the holy trinity of vegetables simmered in a velvety, spice-infused roux and served over a bed of fluffy white rice.

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NUTRITION

Protein

52.3g

Fat

6.9g

Carbs

55.3g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.25 cup white rice

0.25 tbsp ghee

0.5 tbsp sprouted wheat flour

0.5 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

1 tsp garlic

0.5 cup seafood stock

1 tsp tomato paste

0.5 tsp Cajun seasoning

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

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PREPARATION

1
Prepare the white rice according to package directions and set aside.
2
In a large skillet over medium heat, melt the ghee and whisk in the flour to create a blonde roux, stirring constantly for 3-5 minutes.
3
Add the diced onion, celery, and bell pepper to the roux, sautéing until the vegetables are softened and translucent.
4
Stir in the minced garlic, tomato paste, Cajun seasoning, and thyme, cooking for 1 minute until fragrant.
5
Slowly pour in the seafood stock while whisking to prevent lumps, then simmer for 5 minutes until the sauce thickens.
6
Add the shrimp to the skillet and cook for 3-4 minutes until they are pink and opaque.
7
Season with sea salt and black pepper, then serve the etouffee over the warm rice and garnish with fresh green onions.