Shrimp Etouffee

Trisha McKay


If you don't want it spicy then don't add the red pepper flakes


★★★★★ 1 vote

20 Min
1 Hr 30 Min


  • 3/4 lb
  • 6 c
    chopped onion
  • 2 c
    chopped celery
  • 2 c
    chopped green pepper
  • 6 clove
  • 4 tsp
  • 1 tsp
  • 1 tsp
    red pepper flakes
  • 1 tsp
  • 1/4 c
    tomato paste
  • 3 Tbsp
  • 3 c
    water (or 1 1/2 cup water & 11/2 cup white wine)
  • 4 lb
    boiled, peeled shrimp
  • 1
    chopped green onion
  • 1 tsp
    kitchen bouquet
  • ·
    serve over steamed rice

How to Make Shrimp Etouffee


  1. In a heavy pot, melt margarine, saute onion, celery, green pepper & garlic until soft.
  2. Stir in black pepper, salt, red pepper flakes, sugar & tomato paste.
  3. Simmer, stirring occasionally for 20 minutes.
  4. Dissolve cornstarch in water & add.
  5. Cook for 20 minutes or until sauce thickens.
  6. Add shrimp, green onion & kitchen bouquet.
  7. Refrigerate over night.
  8. Re heat and serve over steamed rice.
  9. DO NOT over cook.

Printable Recipe Card

About Shrimp Etouffee

Course/Dish: Other Main Dishes Seafood
Other Tag: Healthy

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