Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, chopped; 2 large green peppers, chopped; 2 cups (475 ml) peeled celery, chopped; 1-1/2 stick butter; 3 tbsp (45 ml) flour; 2 tsp (10 ml) tomato paste; 1 tsp (5 ml) thyme; a few diced green chiles (optional); salt; cayenne pepper or hot pepper sauce, to taste; 3 lbs (1.4 kg). shrimp, shelled and deveined; 1 cup (225 ml) scallions or green onions, chopped; 3 tbsp (45 ml) parsley, chopped; cooked white rice

Servings: persons

2 large onions, chopped
2 large green peppers, chopped
2 cups (475 ml) peeled celery, chopped
1-1/2 stick butter
3 tbsp (45 ml) flour
2 tsp (10 ml) tomato paste
1 tsp (5 ml) thyme
a few diced green chiles (optional)
salt
cayenne pepper or hot pepper sauce, to taste
3 lbs (1.4 kg). shrimp, shelled and deveined
1 cup (225 ml) scallions or green onions, chopped
3 tbsp (45 ml) parsley, chopped
cooked white rice

1
In a large cast iron skillet or dutch oven, melt the butter.
2
Add the onions, peppers and scallions and cook, partially covered for about ten minutes, until the vegetables are soft.
3
Stir often.
4
Add the chopped garlic and cook two more minutes.
5
Add flour and stir into vegetable mixture.
6
Add tomato paste and stir.
7
Add the shrimp, salt, pepper, cayenne or hot sauce and chiles, if using.
8
Stir well and cook about 3 1/2 minutes till shrimp turn pink.
9
Turn heat very low, add scallions and parsley and cook about six more minutes.
10
Serve over white rice.

641

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.

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 14 ingredients. The key ingredients include: 2 large onions, chopped, 2 large green peppers, chopped, 2 cups (475 ml) peeled celery, chopped, 1-1/2 stick butter, 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.

That's it — enjoy your meal!

Shrimp Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions