Shrimp Étouffée with Clams and Idaho® Potatoes

Shrimp Étouffée with Clams and Idaho® Potatoes

Source:
Maggie Zhu
Food Blogger
Omnivore's Cookbook

Yield: 4

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.

 

Ingredients:

Directions:

  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 stalk, 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.