Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups (350 ml) butter; 1/3 cup (80 ml) flour; 2 cups (475 ml) chopped onion; 1/3 cup (80 ml) chopped bell pepper; chopped 3/4 cup (175 ml) celery; 1/4 cup (60 ml) chopped green onion bottoms; 2 tbsp (30 ml) paprika; 1 tsp (5 ml) cayenne (or to taste); 1 tsp (5 ml) black pepper; 3/4 tsp (4 ml) minced garlic; 3 tbsp (45 ml) chicken bouillon; 1 quart (950 ml) water; 1 lb (.5 kg). salad shrimp (use a little larger shrimp); 1/2 cup (125 ml) chopped green onion tops; 2 tbsp (30 ml) chopped fresh parsley; cooked rice

Servings: persons

1-1/2 cups (350 ml) butter
1/3 cup (80 ml) flour
2 cups (475 ml) chopped onion
1/3 cup (80 ml) chopped bell pepper
chopped 3/4 cup (175 ml) celery
1/4 cup (60 ml) chopped green onion bottoms
2 tbsp (30 ml) paprika
1 tsp (5 ml) cayenne (or to taste)
1 tsp (5 ml) black pepper
3/4 tsp (4 ml) minced garlic
3 tbsp (45 ml) chicken bouillon
1 quart (950 ml) water
1 lb (.5 kg). salad shrimp (use a little larger shrimp)
1/2 cup (125 ml) chopped green onion tops
2 tbsp (30 ml) chopped fresh parsley
cooked rice

1
Make roux by placing 1/2 cup (125 ml) butter in a medium saucepan, melt, then slowly stir in flour.
2
Cook three minutes over medium heat, then cover and set aside.
3
In a large pot, add 1/2 cup (125 ml) of butter and melt.
4
Add onion, bell pepper, celery and green onion bottoms.
5
Cook over medium heat until transparent, approximately eight minutes.
6
Add paprika, cayenne, black pepper, garlic and chicken bouillon.
7
Cook two minutes, stirring continuously.
8
Add water; bring to boil for five minutes.
9
Add roux, stirring well.
10
Reduce heat and boil gently for three minutes.
11
Add shrimp, half the green onion tops and parsley.
12
Stir in last 1/2 cup (125 ml) of butter.
13
Serve over rice.
14
Garnish with remaining green onion tops and larger shrimp.

444

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: 1-1/2 cups (350 ml) butter, 1/3 cup (80 ml) flour, 2 cups (475 ml) chopped onion, 1/3 cup (80 ml) chopped bell pepper, 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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