Classic Shrimp Etouffee

This rich and authentic Shrimp Etouffee is made with wild-caught shrimp, a mirepoix mix of fresh organic vegetables, and nutrient-dense bone broth. It doesn't get much better than this!

INGREDIENTS

Shrimp

• 1 - 2 pounds wild-caught shrimp, peeled and deveined
• 2 tablespoons coconut oil
• Sea salt & black pepper to taste

Base

• 2 tablespoons ghee
• 2 tablespoons arrowroot starch
• 1 onion, finely diced 
• 3/4 cup celery, chopped
• 2 green onions, thinly sliced 
• 3/4 cup bell pepper, diced (green or red)
• 1-2 Tbsp Primal Palate New Bae Seasoning
• 1/4 teaspoon crushed red pepper
• 1 bay leaf
• 1 14.5 oz can organic diced tomatoes, drained
• 2 cups Bonafide Provisions Chicken Bone Broth

Toppings

• 1/4 cup chopped parsley
• 1 green onion, thinly sliced
• Louisiana Style Hot Sauce
• Serve on bone broth rice or cauliflower rice

INSTRUCTIONS

1. Heat coconut oil in a stainless steel pan over medium-high heat.
2. When the oil is hot, add peeled/deveined shrimp in a single layer with sea salt and pepper.
3. Cook shrimp about 2-3 minutes per side. Transfer to a plate when done and set aside.
4. Reduce heat to medium and add ghee to the same pan. Add in arrowroot starch and whisk until combined and not lumpy.
5. Add in onions, celery, green onion, and bell pepper to the skillet. Season with Primal Palate seasoning and add the bay leaf. 
6. Continue cooking while constantly stirring until the vegetables are tender, about 4 minutes. The mixture will start to become sticky and stick to the pan, this is okay, continue constantly stirring.
7. Add the diced tomatoes and chicken bone broth, constantly stirring until well combined.
8. Once simmering/starting to bubble and boil, scrape off browned bits from the bottom of the pan. Allow the sauce to cook for 5-7 minutes to thicken up, while still whisking.
9. Reduce heat to low and return shrimp to the skillet. Stir to combine.
10. Serve over bone broth rice or cauliflower rice. Then top with parsley, green onion, and hot sauce.

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