Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 cup onion, chopped; ½ cup celery, chopped; ½ cup green bell pepper, chopped; 2 garlic cloves, minced; 2 cups uncooked peeled shrimp; 1 ½ cups shrimp stock; ½ cup green onion, minced; 2 tablespoons fresh parsley, minced; 2 tablespoons tomato paste; 1 teaspoon salt; ¼ teaspoon fresh ground pepper; ⅛ teaspoon ground red pepper (or more to taste); lemon juice (optional); white rice, freshly cooked; 3 -4 cups water; 2 cups shrimp shells; 1 stalk celery, cut into 4 pieces; 1 onion, unpeeled and halved

Servings: persons

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup onion, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
2 garlic cloves, minced
2 cups uncooked peeled shrimp
1 ½ cups shrimp stock
½ cup green onion, minced
2 tablespoons fresh parsley, minced
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon fresh ground pepper
⅛ teaspoon ground red pepper (or more to taste)
lemon juice (optional)
white rice, freshly cooked
3 -4 cups water
2 cups shrimp shells
1 stalk celery, cut into 4 pieces
1 onion, unpeeled and halved

1
Etouffee:.
2
Melt butter in large saucepan over medium-low heat.
3
Add flour and stir constantly until roux is medium-brown, about 15-20 minutes.
4
Add chopped onion,celery,green pepper and garlic and cook,stirring frequently, until tender, about 15 minutes.
5
Stir in shrimp and stock and let simmer until shrimp just turn pink.
6
Add next 6 ingredients and simmer 3 minutes longer.
7
Remove from heat and let stand 20 minutes.
8
Taste and adjust seasonings, adding lemon juice if dersred.
9
Reheat and serve over rice.
10
Stock:.
11
Combine water and shrimp peelings in saucepan and bring to a boil.
12
Add onion skins,onion, celery stalk and vegetable trimmins and continue boiling 20-30 minutes.
13
Strain through fine sieve.

586

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 20 ingredients. The key ingredients include: 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 cup onion, chopped, ½ cup celery, chopped, 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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