Shrimp Etouffee * Recipe

Name: Shrimp Etouffee *
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion,chopped; 1 bell pepper,chopped; 10 green onions,chopped; 2 juice of lemons; 1 can cream/mushroom soup; 1 c water; salt to taste; 2 c rice,hot cooked; 1/2 c celery,chopped; 2 garlic cloves,minced; 2 tbsp butter or margarine; 1 can Ro*tel; 10 mushrooms, rough chopped; 1 lb shrimp,shelled/deveined; 1/3 c cornstarch; 1/8 c water; black pepper to taste

Servings: persons

1 onion,chopped
1 bell pepper,chopped
10 green onions,chopped
2 juice of lemons
1 can cream/mushroom soup
1 c water
salt to taste
2 c rice,hot cooked
1/2 c celery,chopped
2 garlic cloves,minced
2 tbsp butter or margarine
1 can Ro*tel
10 mushrooms, rough chopped
1 lb shrimp,shelled/deveined
1/3 c cornstarch
1/8 c water
black pepper to taste

1
1. Heat half the butter in kettle; saute onions, celery, bell peppers, garlic, and green onions until soft.
2
2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer.
3
3. Saute shrimp in remaining butter until pink; add to vegetables and simmer 10 to 15 minutes.
4
4. Blend cornstarch and 1/2 cup water; stir into shrimp mixture.
5
5. Cook 10 minutes or until heated through.
6
6. Correct seasoning; serve over hot rice.

959

kcal

Calories

Fat

172

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 17 ingredients. The key ingredients include: 1 onion,chopped, 1 bell pepper,chopped, 10 green onions,chopped, 2 juice of lemons, and more.

Yes, Shrimp Etouffee * 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 Etouffee *

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