Cut the fat but not the flavor with this Skinny Shrimp Etouffee recipe. With plenty of spice this dish will wake up your tastebuds.
Heat oil and butter in a Dutch oven over medium heat.
Add onion, celery, and red bell pepper and cook until very soft, about 8 to 10 minutes, stirring occasionally.
Add garlic and cook 1 minute.
Sprinkle flour over the veggies and stir and cook 1 minute.
Whisk in shrimp stock or chicken broth and tomato paste.
Add hot sauce, Cajun seasoning and bay leaves. Bring to a boil and simmer for 5 minutes.
Add shrimp and cook 2 to 3 minutes, until they turn pink.
Season to taste with salt and pepper and remove bay leaves. Serve with rice.