Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. shrimp; 1 stick margarine; 2 onions, chopped fine; 1/2 c. celery, chopped; 1/4 c. bell peppers, chopped; 1/4 c. catsup (or enough to give sauce a pink color); onion tops and parsley (optional); salt, black and red pepper to taste; 2 to 3 Tbsp. flour; 1 c. water

Servings: persons

2 lb. shrimp
1 stick margarine
2 onions, chopped fine
1/2 c. celery, chopped
1/4 c. bell peppers, chopped
1/4 c. catsup (or enough to give sauce a pink color)
onion tops and parsley (optional)
salt, black and red pepper to taste
2 to 3 Tbsp. flour
1 c. water

1
Parboil and peel shrimp.
2
Mix margarine with onions, celery and bell pepper in heavy pot.
3
Cook uncovered over medium heat until onions are wilted.
4
Add catsup and shrimp.
5
Dissolve cornstarch or flour with cold water to make paste.
6
Add to shrimp stirring constantly.
7
Season to taste with salt, black pepper and red pepper.
8
Bring to a boil over medium heat and cook, uncovered, for 15 minutes.
9
Add onion tops and parsley.
10
Mix well.
11
Serve with cooked rice.

436

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 10 ingredients. The key ingredients include: 2 lb. shrimp, 1 stick margarine, 2 onions, chopped fine, 1/2 c. 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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