Jumbo Shrimp and Bacon Étouffée-Style Stew
with Spinach Rice Pilaf
Juicy jumbo shrimp are given the "etouffée" treatment by being smothered in a flavourful sauce studded by the holy trinity of Cajun aromatics: celery, onion and green peppers.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
100 g
Bacon Strips
¾ cup
Basmati Rice
56 g
Baby Spinach
3 unit(s)
Celery
2 unit(s)
Green Onion
1 unit(s)
Hot Pepper
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 tbsp
All-Purpose Flour
(Contains: Wheat)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Cajun Spice Blend
(Contains: Sulphites May contain traces of: Soy, Mustard, Peanuts, Sesame, Tree nuts, Wheat, Milk)
1 tbsp
Worcestershire Sauce
(May contain traces of: Soy, Sulphites, Mustard, Sesame, Wheat, Milk, Egg, Fish, Crustaceans)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add half the broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Core, then cut hot pepper into 1/2 -inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Cut celery crosswise into 1/4-inch slices.
- Thinly slice green onions, keeping white and green parts separate.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Heat a large non-stick pan over medium heat.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
- While bacon cooks, using a strainer, drain and rinse shrimp. Pat dry with paper towels. If desired, remove and discard shrimp tails.
- Remove the pan with bacon from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Add shrimp to a shallow dish. Season with salt and pepper. Sprinkle half the flour over shrimp, then toss to coat.
- Discard all but 1 tbsp (2 tbsp) bacon fat from the pan and reheat over medium.
- When hot, add shrimp. Cook until golden and shrimp just turn pink, 1-3 min per side.**
- Using a slotted spoon, transfer shrimp to a plate. Cover to keep warm.
- Reheat the same pan over medium-low. Add 1 tbsp (2 tbsp) butter, celery, peppers and green onion whites. Cook, stirring often to scrape up any browned bits from the bottom of the pan, until butter melts and veggies begin to soften, 3-4 min.
- Sprinkle over Cajun Spice Blend and remaining flour. Stir to coat.
- Add pesto, Worcestershire sauce, remaining broth concentrate, 1/4 tsp (1/2 tsp) sugar and 3/4 cup (1 cup) water. Cook, stirring occasionally, until sauce thickens slightly and veggies are softened, 2-3 min. (TIP: For a thinner sauce consistency, add water, 1-2 tbsp at a time, if desired.)
- Fluff rice with fork. Add spinach. Stir until wilted, 30 sec.
- Cut or tear bacon into 1/2-inch pieces.
- Add shrimp and half the bacon to stew. Stir to combine.
- Divide rice and stew between bowls.
- Sprinkle remaining bacon and remaining green onions over top.
