Keto Paleo Gluten Free Shrimp Etouffee Recipe
Made with the Trinity Roux base for authentic taste and texture, this keto, Paleo, and gluten free shrimp etouffee recipe is down-home comfort food at its finest.
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Servings: 4 people
Ingredients
- 2 pounds frozen shrimp, thawed
For the Shrimp Seasoning
- 1 tablespoon lemon zest
- 1 tablespoon fresh parsley ribbons
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Keto Paleo Gluten Free Shrimp Etouffee
- 1 Trinity Roux, prepared with shrimp liquor or GF chicken broth, see instructions
- 3 cups gluten free chicken broth
- 1 14.5-ounce can gluten free stewed tomatoes
- 2 tablespoons minced garlic
- 1 tablespoon parsley flakes
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 to 2 teaspoons gluten free hot sauce
- salt, pepper, and cayenne pepper to taste
Instructions
- Season the shrimp with the lemon zest, fresh parsley ribbons, paprika, and onion powder. Set aside.
- Prepare the Trinity Roux in an enameled cast iron Dutch oven over medium heat. If you're using frozen shrimp, use the shrimp liquor that comes out of the shrimp to prepare the roux. For 2 pounds of shrimp, you should have about ¾ cup of shrimp liquor that melts in the bag along with the shrimp as it thaws. If you do not have shrimp liquor, substitute gluten free chicken broth throughout the roux-making process.
- Once the Trinity Roux is ready, turn the heat down to medium-low. Then add the remaining ingredients, except for the shrimp to the pot.
- Cook for 20 minutes, stirring often.
- Add the shrimp to the pot.
- Cook for an additional 5 minutes. Remove from heat.
- Serve immediately with rice, Cajun potato salad, or Cajun cauliflower salad.
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