Shrimp Etouffee

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. salt; 1/4 red pepper; 3 stalks celery, chopped; 1/2 c. butter; 1/2 c. cold water; 3 green onions; 1/2 tsp. black pepper; 3 lb. shrimp, cooked; 1 large onion, chopped; 1 Tbsp. cornstarch; 2 tsp. tomato paste; 1/4 c. fresh parsley, chopped

Eats Now Editorial Team · 626 kcal · Seafood

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Shrimp Etouffee – a delicious recipe with salt, red pepper, stalks celery, butter, cold water, green onions. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 tsp. salt
1/4 red pepper
3 stalks celery, chopped
1/2 c. butter
1/2 c. cold water
3 green onions
1/2 tsp. black pepper
3 lb. shrimp, cooked
1 large onion, chopped
1 Tbsp. cornstarch
2 tsp. tomato paste
1/4 c. fresh parsley, chopped

1
Sprinkle salt, pepper and red pepper over shrimp; set aside. Saute onion and celery in butter in a large skillet until tender. Dissolve cornstarch in water.
2
Add cornstarch, tomato paste and shrimp to vegetables; stir well.
3
Cook 10 minutes over low heat, stirring occasionally.
4
Add green onion and parsley; simmer 5 minutes, stirring often.
5
Spoon over hot rice in individual serving bowls.

626

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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1 tsp. salt, 1/4 red pepper, 3 stalks celery, chopped, 1/2 c. 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.

Quick Info

Servings
4 servings
Calories
626 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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