Shrimp Etouffee
- Ingredients:15
- Servings:15
- Calories per serving:720
Shrimp Etouffee
- Ingredients:15
- Servings:15
- Calories per serving:720
A twist on a New Orleans classic tops jalapeño-cheese cornbread with Cajun-spiced shrimp stew in a Neighborhood to Nation™ contest Grand Prize Winner recipe.
Ingredient
Cornbread
| Ingredient | Weight | Measure |
|---|---|---|
| Gold Medal™ Corn Muffin Mix (11442) | 2 lb 8.00 oz | 1/2 box |
| Water, cool approx. 72°F | 1 lb 5.00 oz | 2 2/3 cups |
| Fire-roasted jalapeño pepper, remove skin and seeds, finely diced | 1 oz | 1 each |
| Pepper jack cheese, shredded | 6 oz | 1 1/2 cups |
Shrimp Etouffee
| Ingredient | Weight | Measure |
|---|---|---|
| Canola oil | 1 oz | 2 Tbsp |
| Yellow onions, chopped | 14 oz | 3 cups |
| Garlic, fresh, chopped | ---Value Not Available | 1 Tbsp |
| Cajun seasoning | ---Value Not Available | 2 Tbsp |
| White wine | 8 oz | 1 cup |
| V-8™ juice | 12 oz | 1 1/2 cups |
| Cream cheese | 4 oz | 1/2 cup |
| Fire-roasted tomatoes, canned, diced | 3 lb | 5 1/2 cups |
| Heavy cream | 2 lb | 4 cups |
| Vegetable stock paste | ---Value Not Available | 1 Tbsp |
| Shrimp, peeled, deveined, raw | 3 lb | 6 cups |
Instructions
- Cornbread
Prepare corn muffin mix according to box directions.
Fold in jalapeño and shredded cheese; do not over mix.
Line a half steam table (12x10x2 1/2 inches) with parchment and spray with non-stick spray; spread cornbread batter evenly in pan.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
30-35 minutes |
Standard Oven |
425°F |
32-37 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 15 minutes of baking.
- Shrimp Etouffee
Heat oil in heavy gauge shallow stock pot or sauté pan over medium heat.
Sauté onions and garlic in oil until onions begin to brown; add Cajun seasoning to onion and stir until combined.
Pour wine and V-8 juice to onion mixture; stir until pan is deglazed.
Whisk cream cheese until well blended.
Add tomatoes; bring mixture to a simmer, stirring occasionally.
Pour cream and paste vegetable stock; return to a simmer.
Place shrimp in sauce mixture; reduce heat and simmer until shrimp is fully cooked.
- Assembly
Cut cornbread into squares; place in center of each plate.
Top with approx. 1 1/3 cups (10 oz ladle) of the shrimp etouffee.
Recipe Tips
- Tip: Garnish with chopped scallions. Serve this as a brunch item by adding two eggs cooked in customer's preferred method on top.
Nutrition Facts
- Calories720
- Total Fat40g
- Protein24g
- Total Carbohydrate65g
- Sugars28g
Servings: 15
Serving Size: 1 serving
Amount Per Serving Calories : 720
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 40g | 62% |
| Saturated Fat | 20g | 99% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 11g | % Value Not Available |
| Polyunsaturated Fat | 6g | % Value Not Available |
| Omega-3 | 1g | % Value Not Available |
| Cholesterol | 265mg | 89% |
| Sodium | 1770mg | 74% |
| Total Carbohydrate | 65g | 22% |
| Dietary Fiber | 4g | 16% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 28g | % Value Not Available |
| Protein | 24g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 25% |
| Iron | Value Not Available | 15% |
| Potassium | 530mg | 15% |
| Vitamin A | Value Not Available | 40% |
| Vitamin C | Value Not Available | 20% |
| Vitamin E | Value Not Available | 15% |
| Thiamin | Value Not Available | 60% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 25% |
| Vitamin B6 | Value Not Available | 20% |
| Folic Acid | Value Not Available | 25% |
| Vitamin B12 | Value Not Available | 20% |
| Pantothenic Acid | Value Not Available | 8% |
| Phosphorus | Value Not Available | 30% |
| Magnesium | Value Not Available | 10% |
| Zinc | Value Not Available | 10% |
| Manganese | Value Not Available | 8% |
| Selenium | Value Not Available | 50% |
| Copper | Value Not Available | 15% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 2,
- Fruit 0,
- Other Carbohydrate 2,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable ½,
- Very Lean Meat 2,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat ½,
- Fat 7,
- Fruits 0c,
- Vegetables ½c,
- Grains 0oz-eq,
- Meat & Beans 2oz-eq,
- Dairy ½c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice4
