Shrimp Etouffee – a delicious recipe with shrimp, oleo, onions, celery, bell pepper, parsley. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Peel fresh shrimp.
2
Make light incision along outer back and remove black vein.
3
Wash; place in colander and season generously with salt and pepper.
4
Set aside.
5
Melt oleo.
6
Add onions, celery and bell pepper, if desired, and parsley.
7
Wilt.
8
Add tomato sauce and cook slowly in uncovered heavy iron pot about 45 minutes. Dissolve cornstarch in the cup of water and add to mixture. Simmer another 5 minutes, then add seasoned shrimp and green onions and cook until shrimp are done, usually about 20 to 30 minutes.
9
Salt, pepper, Worcestershire sauce and especially Tabasco are used generously in this dish.
10
(If a little more sauce is desired, an additional teaspoon of cornstarch in 1/2 cup of water may be added, but remember that as the shrimp begin to cook, they will create quite a bit of liquid themselves.)
11
Serve over mounds of steamed white long grain rice.
542
kcal
Calories
45
g
Carbs
89
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 lb. shrimp (medium), 1 stick oleo, 1 c. chopped onions, 3/4 c. finely chopped celery, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
