Shrimp Etouffe

Steven Moody


I've been making this recipe for over 20 years. Although I've tried many other great ones since, I keep returning to this one for it's simplicity and taste. We like it with garlic bread and Reisling wine.

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4 to 6
20 Min
30 Min
Stove Top


3 lb
med. shrimp, peeled & deveined
6 Tbsp
real butter
3 Tbsp
all purpose flour
1 c
chopped red onion
6 stalk(s)
green onion/chives
1/2 c
chopped colored bell peppers
1/2 c
chopped celery
2 c
chicken broth
1/4 c
fresh parsley
2 clove
minced garlic
1 pinch
cayenne red pepper
Aprox. 4 c
cooked white rice


1In a lg. skillet over medium heat-melt butter and slowly stir in flour to make rou. Stir until rich brown.
2In another skillet over high heat, saute onions, bell peppers & celery until softened.
3Add softened veggies, broth, parsley, garlic & ceyanne to rou. Stir over medium heat for 2 minutes.
4Add shrimp.
Stir then cover.
reduce heat to low.
5Simmer for 20 minutes while occasionally stirring.
6Uncover and simmer for 10 more minutes.
7Serve over hot cooked rice.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy