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    You are in: Home / Recipes / Emeril's Shrimp Etouffee Recipe
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    Emeril's Shrimp Etouffee

    1/5 Photos of Emeril's Shrimp Etouffee

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    30 mins

    1 hrs 25 mins

    Bonnie G #2's Note:

    Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I'm guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used Emeril Lagasse's Essence.

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    Ingredients:

    Serves: 10

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
    2. 2
      Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
    3. 3
      Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
    4. 4
      Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.

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    Ratings & Reviews:

    • on January 08, 2012

      55

      SUPER good and super easy to make. My husband is a crawfish etouffee aficionado and he thoroughly enjoyed this rendition. This was my first tasting and I loved it! I halved the recipe for the 2 of us and still had enough for another helping. I used chicken stock and Tony Chachere's Creole Seasoning. Thanks for posting, it's a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2010

      55

      This was my first time making shrimp etouffe, and my family loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2009

      55

      This is super!! Just the right amount of spiciness; the only changes I made was to add some minced garlic and fresh tomatoes. Make for the Cajun Event in Cooking Photos.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Emeril's Shrimp Etouffee

    Serving Size: 1 (258 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 210.4
     
    Calories from Fat 76
    36%
    Total Fat 8.5 g
    13%
    Saturated Fat 4.5 g
    22%
    Cholesterol 190.2 mg
    63%
    Sodium 1252.1 mg
    52%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.1 g
    12%
    Protein 20.4 g
    40%

    The following items or measurements are not included:

    Emeril's Original Essence

    vegetable stock

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