Shrimp Etouffee

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped green onion; 1 c. celery, chopped; 2 green peppers, chopped; 1 large onion, chopped; dash of Tabasco; dash of Worcestershire; 1 stick margarine; salt and pepper to taste; red pepper to taste; 1 can cream of mushroom soup; 1/2 lb. shrimp per person

Eats Now Editorial Team · 125 kcal · Seafood

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Shrimp Etouffee – a delicious recipe with green onion, celery, green peppers, onion, Worcestershire, margarine. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/2 c. chopped green onion
1 c. celery, chopped
2 green peppers, chopped
1 large onion, chopped
dash of Tabasco
dash of Worcestershire
1 stick margarine
salt and pepper to taste
red pepper to taste
1 can cream of mushroom soup
1/2 lb. shrimp per person

1
In a large kettle, cook vegetables in melted margarine.
2
Add remaining ingredients, except shrimp.
3
Just before serving, add shrimp and cook until pink.
4
May add some water, if too thick, or more soup, if too thin.
5
Serve over rice.

125

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: 1/2 c. chopped green onion, 1 c. celery, chopped, 2 green peppers, chopped, 1 large onion, 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
125 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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