TeTe’s Shrimp Étouffée

What you'll need

• 1 tablespoon olive oil
• 1 small onion, 1 bell pepper, and 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons arrowroot starch or flour
• 1½ cups lower-sodium seafood or chicken broth
• 1 pound shrimp, peeled and deveined
• Paprika, thyme, black pepper, cayenne, and parsley
• Cauliflower rice or a small portion of brown rice, for serving

How to make it

1. Warm olive oil in a skillet and sauté the onion, bell pepper, and celery until tender. Add garlic and spices for the last minute.
2. Stir in arrowroot or flour, then slowly whisk in the broth until the sauce becomes smooth and lightly thickened.
3. Add shrimp and simmer gently just until pink and tender. Finish with parsley and serve over cauliflower rice or a modest scoop of brown rice.