Shrimp Etouffe' Recipe

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Shrimp Etouffe'

Shirley Bernal


I get everything ready in the morning and simmer for 2 hours. Then, before I serve in the evening I only have to add the few ingredients and it's done. I serve with a large salad and a good toasted bread. Ro-Tel comes in hot or mild. I use one of each. Don't like it hot, just add 2 cans of the mild. I have served this to countless family and friends and always get rave reviews. Freezes well. Enjoy!

★★★★★ 1 vote
about 10
20 Min
2 Hr 15 Min


5 medium
yellow onions-large dice
5 or 6
ribs of celery-diced
1 large
green pepper-diced
2 stick
real butter
2 can(s)
ro-tel tomatoes
juice from 1 lemon
couple dash(es)
worcesterhire sauce
2 can(s)
cream of mushroom soup
2 lb
raw, peeled, devained shrimp


1Melt butter in large pan. Add onions, celery, green peppers and tomatoes. Simmer for two hours. 15 minutes or so before serving, add remaining ingrediants. Cook on low heat until shrimp is done. About 10 minutes. Serve over rice. Enjoy!

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy