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    You are in: Home / Recipes / Shrimp Etouffee With Roasted Corn Recipe
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    Shrimp Etouffee With Roasted Corn

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    • on September 26, 2007

      This etouffee had a wonderful flavor. I believe the key was in roasting the vegetables first, so don't skip this step! Once the prep work was done, the recipe actually came together very quickly even with making the roux. I served it over a bed of rice as suggested with a salad and bread. Thanks Jeff for a delicious meal! Made for PAC Fall 2007

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    Nutritional Facts for Shrimp Etouffee With Roasted Corn

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 278.0
     
    Calories from Fat 111
    40%
    Total Fat 12.4 g
    19%
    Saturated Fat 1.2 g
    6%
    Cholesterol 220.8 mg
    73%
    Sodium 272.0 mg
    11%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 2.8 g
    11%
    Sugars 3.9 g
    15%
    Protein 26.2 g
    52%

    The following items or measurements are not included:

    vegetable stock

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