Shrimp Etouffee And Hot Rice

Name: Shrimp Etouffee And Hot Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. shrimp; 1 large chopped onion; 1 medium bell pepper; 1 celery stick, chopped; 1 can cream of mushroom soup; 1/2 can Ro-Tel tomatoes; 2 Tbsp. margarine; 1 c. hot rice; 1 small can sliced mushrooms and juice; 1 can chicken broth; 1 stick oleo; 1 c. chopped onion; 1 chopped bell pepper; 1 jalapeno pepper, chopped

Eats Now Editorial Team · 700 kcal · Seafood

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Shrimp Etouffee And Hot Rice – a delicious recipe with shrimp, onion, bell pepper, celery, cream of mushroom soup, Ro-Tel tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 lb. shrimp
1 large chopped onion
1 medium bell pepper
1 celery stick, chopped
1 can cream of mushroom soup
1/2 can Ro-Tel tomatoes
2 Tbsp. margarine
1 c. hot rice
1 small can sliced mushrooms and juice
1 can chicken broth
1 stick oleo
1 c. chopped onion
1 chopped bell pepper
1 jalapeno pepper, chopped

1
Etouffee: Saute onion, bell pepper and celery in margarine until tender.
2
Put shrimp in and cook for 5 to 10 minutes.
3
Add cream of mushroom soup and Ro-Tel tomatoes and cook for 15 to 20 minutes on low to medium heat.
4
Serve on hot rice.

700

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 14 ingredients. The key ingredients include: 2 lb. shrimp, 1 large chopped onion, 1 medium bell pepper, 1 celery stick, chopped, and more.

Yes, Shrimp Etouffee And Hot Rice 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
700 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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