Shrimp Étouffée with Clams and Idaho® Potatoes
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
- Combine the shrimp, Shaoxing wine and cornstarch in a medium sized bowl.
Mix well. Let marinate for 10 to 15 minutes.
- 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.
- Add the garlic. Cook and stir for another 30 seconds.
- 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.
- 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.
- Serve hot over rice.
Source: Maggie Zhu, Food Blogger, Omnivore's Cookbook
Recipe and photo credit: Idaho Potato Commission