Shrimp Etouffee

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks margarine; 2 or 3 medium onions, chopped; 1 large bell pepper, chopped; 2 cloves garlic; 4 large ribs celery, chopped; 1 can Ro-Tel tomatoes and green chilies; juice of 1 lemon; dash of Worcestershire sauce; 1/2 c. each: fresh parsley and green onion tops; 1 can cream of mushroom soup; 1 to 1 1/2 lb. peeled, raw shrimp

Eats Now Editorial Team · 122 kcal · Seafood

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Shrimp Etouffee – a delicious recipe with margarine, onions, bell pepper, garlic, celery, Ro-Tel tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 sticks margarine
2 or 3 medium onions, chopped
1 large bell pepper, chopped
2 cloves garlic
4 large ribs celery, chopped
1 can Ro-Tel tomatoes and green chilies
juice of 1 lemon
dash of Worcestershire sauce
1/2 c. each: fresh parsley and green onion tops
1 can cream of mushroom soup
1 to 1 1/2 lb. peeled, raw shrimp

1
Saute the first 6 ingredients until very soft.
2
Add lemon juice, Worcestershire sauce, parsley and green onion tops.
3
Stir just to mix and add soup and shrimp.
4
Cook 10 to 15 minutes over low heat.
5
Serve over rice.

122

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 11 ingredients. The key ingredients include: 1 1/2 sticks margarine, 2 or 3 medium onions, chopped, 1 large bell pepper, chopped, 2 cloves garlic, 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
122 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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