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!
- 1 - 2 pounds wild-caught shrimp, peeled and deveined
- 2 tablespoons coconut oil
- Sea salt & black pepper to taste
- 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
- 1/4 cup chopped parsley
- 1 green onion, thinly sliced
- Louisiana Style Hot Sauce
- Serve on bone broth rice or cauliflower rice
- Heat coconut oil in a stainless steel pan over medium-high heat.
- When the oil is hot, add peeled/deveined shrimp in a single layer with sea salt and pepper.
- Cook shrimp about 2-3 minutes per side. Transfer to a plate when done and set aside.
- Reduce heat to medium and add ghee to the same pan. Add in arrowroot starch and whisk until combined and not lumpy.
- Add in onions, celery, green onion, and bell pepper to the skillet. Season with Primal Palate seasoning and add the bay leaf.
- 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.
- Add the diced tomatoes and chicken bone broth, constantly stirring until well combined.
- 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.
- Reduce heat to low and return shrimp to the skillet. Stir to combine.
- Serve over bone broth rice or cauliflower rice. Then top with parsley, green onion, and hot sauce.