Shrimp Étouffée
with Zucchini & Garlic Bread
Cooking time
25 minutes
Servings
4
Calories
620 /serving
Étouffée means smothered—and in Louisiana French, that means a flavour-packed dish of seafood and veggies simmered in one pan. Put buttery garlic ciabatta in the kids hands and they’ll soak up the last of the tomato sauce.
We will send you:
- 570g Shrimp (BAP-certified)
- 1 Onion (or shallot)
- 2 Green zucchini
- 3 Garlic cloves
- 300ml Tomato sauce
- 2 Ciabatta baguettines
- 20g Lemon Bouquet blend (enriched wheat flour, paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, bay leaf, lemon oil)
Contains: Barley • Milk • Shrimp • Sulphites • Wheat
You will need:
Basting brush
Large high-sided pan
Microwave
Oil
Salt & pepper (S&P)
Sheet pan
6 tbsp butter
Total Fat
25 g
Saturated Fat
12 g
Sodium
1910 mg
Total Carb
69 g
Sugars
8 g
Protein
32 g
Fibre
4 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Roughly chop the garlic.
- Halve, peel and medium-dice the onion.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
Make the garlic butter
- In a small bowl, microwave 6 tbsp butter, in 15 sec. increments, until melted.
- Add ½ the garlic; stir well.
Start the étouffée
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onion and remaining garlic. Sauté, 1 to 2 min., until fragrant.
- Add the zucchini and sauté, 1 to 2 min., until coated.
- Add the spices and sauté, 1 to 2 min., until lightly browned.
- Add ½ cup water and S&P. Cook, covered, 2 to 3 min., until almost tender.
Make the garlic bread
- Meanwhile, halve the ciabatta horizontally.
- Arrange on a sheet pan and brush with the garlic butter; season with S&P.
- Bake, 5 to 8 min., until beginning to crisp.
- Set aside to cool.
Finish the étouffée
- Meanwhile, to the pan, add the shrimp* and cook, 1 to 2 min., until partially cooked.
- Add the tomato sauce and cook, stirring occasionally, 2 to 3 min., until cooked through; season with S&P.
Plate your dish
- Divide the étouffée between your bowls.
- Serve the garlic bread (cut crosswise into thirds) on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
