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Shrimp Etouffee

Shrimp etouffe is a cooked shrimp dish made with vegetables and flavored with tomato puree and worcestershire sauce. Garnished with cooked egg slices and served warm with hot cooked rice, this shrimp etouffe makes a great meal.
  Tabasco sauce 6 Drop
  Bay leaves 2
  Salt 1 Teaspoon
  Crushed thyme 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cleaned raw shrimp 1 1⁄2 Pound
  Hard-cooked eggs 2 , quartered
  Onion 1 Medium, cut in eighths
  Green onions 2 , cut into pieces
  Garlic 4 Clove (20 gm)
  Stalk celery 1 , cut into pieces
  Water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Canned tomato puree 10 1⁄2 Ounce
  Worcestershire sauce 1 Tablespoon

Defrost shrimp, if frozen.
Put onions, garlic, celery and water into Osterizer container, cover and blender chop.
Drain through strainer, reserving water.
Saute vegetables in butter until tender.
Put reserved water, flour, tomato puree, sauces and seasonings into Osterizer container, cover and process at MIX until smooth.
Add to vegetables and simmer uncovered, stirring occasionally, for about 25 minutes.
Add shrimp and continue cooking 15 minutes.
Serve with parsleyed rice and garnish with hard cooked eggs.

Recipe Summary

Main Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 345 Calories from Fat 172

% Daily Value*

Total Fat 19 g29.9%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 293.2 mg97.7%

Sodium 564.5 mg23.5%

Total Carbohydrates 15 g5%

Dietary Fiber 2.1 g8.5%

Sugars 4.6 g

Protein 28 g55.4%

Vitamin A 25.4% Vitamin C 23.8%

Calcium 10.9% Iron 25.8%

*Based on a 2000 Calorie diet

Shrimp Etouffee Recipe