Shrimp and Olive Etoufée

Ingredients

  • 1 1/2 tablespoons Canola oil
  • 2 cups yellow onion, diced (1/2-inch)
  • 1 1/2 cups green bell peppers, diced (1/2-inch)
  • 1 cup celery, diced (1/4-inch)
  • 2 tablespoons all purpose flour
  • 2 teaspoons minced garlic
  • 1 (14 1/2 ounce) cans chopped tomatoes in juice
  • 1/2 cup low sodium chicken broth
  • 1 cup California Black Ripe Olives, whole, pitted
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon Cayenne pepper
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup green onions, diced
  • 2 tablespoons heavy cream

Directions

  1. Heat canola oil in a large sauté pan over medium high heat.
  2. Add onions, peppers and celery and cook for 4-5 minutes.
  3. Stir in flour and garlic and cook for 2-3 minutes, stirring occasionally.
  4. Pour in tomatoes, California Ripe Olives, chicken broth, salt, thyme and pepper.
  5. Stir and cook for 3-4 minutes until smooth and slightly thickened.
  6. Add shrimp, cover and cook for 3-4 minutes.
  7. Stir in green onions and heavy cream and cook until heated through. Serve immediately.

    Serving suggestion: Serve over white rice.