Shrimp Etoufee Iii Recipe

Name: Shrimp Etoufee Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds fresh shrimp, peeled and deveined; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon crushed red pepper flakes; 1 cup margarine, divided; 2 cups minced onion; 3 cups sliced celery; 3 cups diced green bell pepper; 2 tablespoons cornstarch; 3 1/2 cups water

Servings: persons

4 pounds fresh shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 cup margarine, divided
2 cups minced onion
3 cups sliced celery
3 cups diced green bell pepper
2 tablespoons cornstarch
3 1/2 cups water

1
In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
2
In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
3
Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
4
Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.

611

kcal

Calories

Carbs

114

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pounds fresh shrimp, peeled and deveined, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon crushed red pepper flakes, and more.

Yes, Shrimp Etoufee Iii falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Etoufee Iii

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