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Shrimp Étouffée with Clams and Idaho® Potatoes

Shrimp Etouffee

A healthier and lighter version of the classic Southern shrimp etouffee that is faster to prepare. Perfect for a weekday dinner.


  • 1 pound shrimp, shelled and deveined
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 large celery stalk, chopped
  • 1 russet Idaho® potato, diced
  • 1/4 teaspoon salt or to taste
  • 4 garlic cloves, chopped
  • 2 cups seafood stock
  • 1 (14.5-ounce/411-g) can diced tomatoes
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon coarsely ground black pepper
  • 1 (6.5-ounce/184-g) canned clams
  • 1 bell pepper, chopped
  • Chopped green onion or parsley for garnish
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  1. Combine the shrimp, Shaoxing wine and cornstarch in a medium sized bowl. Mix well. Let marinate for 10 to 15 minutes.
  2. Heat olive oil in a 3.5-quart Dutch oven over medium heat until warm. Add the onion, celery and potato. Sprinkle with salt. Cook and stir until the onion turns pale golden, about 5 minutes.
  3. Add the garlic. Cook and stir for another 30 seconds.
  4. Add the seafood stock, diced tomato, Cajun seasoning, smoked paprika and ground black pepper. Cook for 10 to 15 minutes, until the potato turns very soft.
  5. Add the shrimp, clams and bell pepper. Cook and stir until the shrimp are just cooked through, 3 to 4 minutes. Taste the broth and add more salt if needed.
  6. Serve hot over rice.

Source: Maggie Zhu, Food Blogger, Omnivore's Cookbook

Recipe and photo credit: Idaho Potato Commission


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