Shrimp étouffée with cauliflower rice
A roux is flour and fat, and without the flour it is just butter — so this thickens on the shrimp shells instead, simmered into a stock that reduces to something with real body.
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Ingredients
For the whole dish · serves 4
- Raw shrimp, shell on1½ lb
- Butter4 oz
- Cauliflower1 lb
- Celery4 oz
- Green bell pepper4 oz
- Onion4 oz
- Cajun seasoning¾ oz
- Scallionsa small bunch
- Sea saltto taste
Served with
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+2g net · 105 kcal · 15 min · together 10g net, 555 kcal
Method
6 steps · 45 minutes
- Peel the shrimp and keep every shell. Simmer the shells in water for 20 minutes, then strain — that stock is doing the job the flour would have.
- Sweat the celery, pepper and onion in half the butter until soft, 8 minutes.
- Add the Cajun seasoning and cook it 30 seconds in the fat before any liquid goes in.
- Pour in the shell stock and reduce it by half. It should coat a spoon thinly; it will never be gravy, and it does not need to be.
- Pulse the cauliflower to rice and cook it dry in a hot pan, no oil and no lid, so it toasts instead of steaming.
- Add the shrimp to the sauce for 3 minutes only, whisk in the remaining butter off the heat, and scatter the scallions.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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