Shrimp Etouffe Recipe

Name: Shrimp Etouffe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups celery, finely diced; 1 cup green bell peppers or 1 cup red bell pepper, finely diced; 1 cup green onion, finely diced; 1/4 cup unsalted butter; 1 1/2 teaspoons fresh minced garlic; 2 tablespoons all-purpose flour; 1 (12 ounce) can v- 8 vegetable juice; 1 (10 1/2 ounce) can condensed cream of celery soup; 1/2 teaspoon salt; 1/4 - 1/2 teaspoon red cayenne pepper, to taste; 1/8 teaspoon Tabasco sauce, to taste; 1 lb shrimp (can be precooked, frozen); 4 -6 cups cooked white rice

Servings: persons

1 1/3 cups celery, finely diced
1 cup green bell peppers or 1 cup red bell pepper, finely diced
1 cup green onion, finely diced
1/4 cup unsalted butter
1 1/2 teaspoons fresh minced garlic
2 tablespoons all-purpose flour
1 (12 ounce) can v- 8 vegetable juice
1 (10 1/2 ounce) can condensed cream of celery soup
1/2 teaspoon salt
1/4 - 1/2 teaspoon red cayenne pepper, to taste
1/8 teaspoon Tabasco sauce, to taste
1 lb shrimp (can be precooked, frozen)
4 -6 cups cooked white rice

1
If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
2
Keep shrimp cold until ready to use.
3
Heat a large, deep skillet over medium-high heat.
4
Melt butter in pan and saute celery, bell pepper, green onion, and garlic until softened and lightly browned.
5
Stir in flour until blended, then pour in soup, V-8, and salt.
6
Cook until thick (you may need to lower temperature a bit), stirring often.
7
Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or, if using precooked seafood, just until the shrimp are heated through.
8
Be careful not to overcook the shrimp or it will get tough.
9
Ladle over hot, cooked rice.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/3 cups celery, finely diced, 1 cup green bell peppers or 1 cup red bell pepper, finely diced, 1 cup green onion, finely diced, 1/4 cup unsalted butter, 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.

That's it — enjoy your meal!

Shrimp Etouffe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions