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


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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
chopped green onion
1 tsp
kitchen bouquet
serve over steamed rice

How to Make Shrimp Etouffee


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

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About Shrimp Etouffee

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

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