Shrimp Etouffee

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium onions, chopped; 1/2 c. celery, chopped; 1 stick oleo; 1 tsp. tomato paste; 2 lb. shrimp, peeled and deveined; 4 Tbsp. flour; salt and pepper to taste; cayenne pepper to taste; 1 c. shallots; 2 Tbsp. parsley, minced

Eats Now Editorial Team · 327 kcal · Seafood

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Shrimp Etouffee – a delicious recipe with onions, celery, oleo, tomato paste, shrimp, flour. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

5 medium onions, chopped
1/2 c. celery, chopped
1 stick oleo
1 tsp. tomato paste
2 lb. shrimp, peeled and deveined
4 Tbsp. flour
salt and pepper to taste
cayenne pepper to taste
1 c. shallots
2 Tbsp. parsley, minced

1
Saute onions and celery in oleo over medium heat in a large covered skillet until glazed.
2
Add tomato paste and blend into the vegetables.
3
Add shrimp and cook until mixture starts to bubble. Blend in the flour well.
4
Add salt, pepper, cayenne to taste.
5
Add shallots and parsley.
6
Cover and let simmer for 15 minutes.
7
Serve hot over cooked white rice.

327

kcal

Calories

Carbs

Protein

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 medium onions, chopped, 1/2 c. celery, chopped, 1 stick oleo, 1 tsp. tomato paste, 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.

Quick Info

Servings
4 servings
Calories
327 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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