Total Time
Prep 2 mins
Cook 10 mins

South Louisiana, cajun, flavor This is a VERY easy recipe. I grew up in south Louisiana and have eaten Shrimp Ettouffe in the finiest restaurants in New Orleans. It is SO good! I made it for my extended family last Christmas at our pot-luck buffet meal and it was the first dish that was gone. This recipe is delicious served with hot french bread and a salad. It is my husband's favorite meal! It can be easily be doubled or tripled to feed a large crowd.

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 12 cup butter (1 stick)
  • 1 cup Pace Picante Sauce (Hot)
  • 2 lbs medium raw shrimp (peeled, defrosted, frozen is fine if not freezer burnt)
  • 2 cups cooked white rice


  1. Melt butter large skillet; add cream of mushroom soup and Picante sauce.
  2. Mix well until hot, about 5 minutes;.
  3. Add raw shimp and cook untill shrimp are white, about 2-3 minutes. IMPORTANT, do not over cook shrimp.
  4. Serve on hot white rice.
Most Helpful

This is the best and easiest recipe ever. I didn't have enough Pace but I had a can of tomato bisque soup and added that too was great. Also added some onion and white pepper. Awesome!!

angelleallen March 31, 2011

I really like this recipe for being super easy. My two young children loved this and I used the medium Pace Picante. I served it over quinoa instead of rice. Would love to find a substitute for the stick of butter for health reasons. My husband and I added hot sauce to our plates and everyone was happy.

Star Mama February 25, 2009

I was pleasantly surprised with this one. The feeling I had was "great basic flavor, but I needed MORE" of everything: I used medium PACE picante sauce because I couldn't find HOT anywhere. It definitely needed just a bit more bite. Maybe a few dashes of hot sauce? I also wished I had added more shrimp. I did throw some chives on top and that was good. Needed more of those too! haha For as simple and easy as this one is, I'd try it and next time will doctor it a bit!

Dallas Chef W/Out Time December 07, 2008