Shrimp Etouffee

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 1 large onion, chopped; 1 clove garlic, minced; 1 small bunch green onions, chopped; 3 or 4 celery stalks, chopped; 3 lb. shrimp, beheaded and peeled; 3 c. water; 1/3 c. cornstarch; 1/3 c. ketchup; Tony Chachere's seasoning

Eats Now Editorial Team · 665 kcal · Seafood

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Shrimp Etouffee – a delicious recipe with butter, onion, clove garlic, green onions, celery stalks, shrimp. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 stick butter
1 large onion, chopped
1 clove garlic, minced
1 small bunch green onions, chopped
3 or 4 celery stalks, chopped
3 lb. shrimp, beheaded and peeled
3 c. water
1/3 c. cornstarch
1/3 c. ketchup
Tony Chachere's seasoning

1
Saute vegetables in butter until tender.
2
Add shrimp and cook until pink.
3
Mix a little water with the cornstarch and add it and the rest of the water to the vegetables and shrimp.
4
Cook for 10 minutes.
5
If it is too thick add a little bit more water.
6
Add ketchup for color and Tony Chachere seasoning to taste.
7
Serve over rice.

665

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 10 ingredients. The key ingredients include: 1 stick butter, 1 large onion, chopped, 1 clove garlic, minced, 1 small bunch green onions, 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.

Quick Info

Servings
4 servings
Calories
665 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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