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Shrimp Etouffee

American.foodie's picture
Shrimp etouffee is a vegetable and shrimp preparation. Prepared in the dutch oven, the shrimp etouffee is prepared with garlic and lemon juice. Herbed with bay leaves and thyme, the shrimp etouffee is simmered to a finish with a dash of tabasco sauce. served with or over rice, it makes a great side.
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Onions 2 Medium, chopped
  Chopped celery 1 Cup (16 tbs)
  Chopped green onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Flour 1⁄2 Cup (8 tbs)
  Water 4 Cup (64 tbs)
  Canned tomatoes 32 Ounce, drained (2 Cans, 16 Ounces Each)
  Lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  Bay leaves 2
  Dried thyme leaves 1⁄4 Teaspoon
  Shrimp 2 Pound, peeled, deveined
  Tabasco pepper sauce 1⁄2 Teaspoon
  Hot cooked rice 2 Cup (32 tbs)

In large saucepot or Dutch oven melt butter; add onions, celery, green onions and garlic.
Cook 5 minutes or until tender.
Add flour; stir until well blended.
Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme.
Bring to a boil, reduce heat and simmer covered 30 minutes; stir occasionally.
Add shrimp and Tabasco sauce.
Simmer 5 minutes longer or until shrimp turn pink.
Remove bay leaves.
Serve over cooked rice then sprinkle green onion

Recipe Summary

Side Dish

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Shrimp Etouffee Recipe