Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; ¼ cup all-purpose flour; 1 cup chopped onion; 1 cup chopped green bell pepper; ½ cup chopped carrot; ½ cup chopped celery; 4 garlic cloves, minced; 1 (14 1/2 ounce) canclear vegetable broth; 1 (8 ounce) bottle clam juice; ½ teaspoon salt; 2 12 lbs uncooked large shrimp, peeled and deveined; 1 teaspoon red pepper flakes; 1 teaspoon hot pepper sauce; 4 cups cooked white rice or 4 cups basmati rice; ½ cup chopped flat leaf parsley; additional hot pepper sauce (optional)

Servings: persons

3 tablespoons canola oil
¼ cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped carrot
½ cup chopped celery
4 garlic cloves, minced
1 (14 1/2 ounce) canclear vegetable broth
1 (8 ounce) bottle clam juice
½ teaspoon salt
2 12 lbs uncooked large shrimp, peeled and deveined
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
4 cups cooked white rice or 4 cups basmati rice
½ cup chopped flat leaf parsley
additional hot pepper sauce (optional)

1
Heat oil in Dutch oven over medium heat.
2
Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown.
3
Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
4
Stir in broth, clam juice and salt; bring to a boil.
5
Simmer uncovered, 10 minutes or until vegetables are tender.
6
Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
7
Ladle into 8 shallow bowls; top each with 1/2 cup rice.
8
Sprinkle with parsley.
9
Serve with additional pepper sauce, if desired.

1064

kcal

Calories

Fat

200

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: 3 tablespoons canola oil, ¼ cup all-purpose flour, 1 cup chopped onion, 1 cup chopped green 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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