Shrimp Etouffe Recipe

Name: Shrimp Etouffe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1/4 cup flour; 1 yellow pepper, chopped; 2 medium onions, chopped; 2 stalks celery, chopped; 2 garlic cloves, chopped; 3 cups water; 3 tablespoons tomato paste; 2 bay leaves; 1 1/2 teaspoons salt; 1/4 teaspoon thyme; 1/4 teaspoon pepper; 1 cup green onion; 1/4 cup parsley; 1 1/2 lbs shrimp, peeled and deveined; hot cooked rice

Servings: persons

4 tablespoons butter
1/4 cup flour
1 yellow pepper, chopped
2 medium onions, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
3 cups water
3 tablespoons tomato paste
2 bay leaves
1 1/2 teaspoons salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup green onion
1/4 cup parsley
1 1/2 lbs shrimp, peeled and deveined
hot cooked rice

1
Make the roux by melting the butter over medium-low heat in a Dutch Oven or other heavy pot and then gradually add the flour.STIR CONSTANTLY until smooth and a light brown color. Remove from heat but keep stirring until it has cooled down and there is no risk of burning it.
2
Return pot to burner and add yellow pepper, garlic, onions, celery and cook over medium heat until ingredients are soft.
3
Stir in water, tomatoe paste and spices.
4
Simmer for 30 minutes.
5
Add shrimp, parsley and green onions and cook for about 10 more minutes or until shrimp are pink and curled.
6
Serve over white rice.

434

kcal

Calories

Fat

Carbs

Protein

Fat 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 16 ingredients. The key ingredients include: 4 tablespoons butter, 1/4 cup flour, 1 yellow pepper, chopped, 2 medium onions, chopped, and more.

Yes, Shrimp Etouffe 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 Etouffe

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