Shrimp Etouffeé

"This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!"
 
Download
photo by kellsbella- photo by kellsbella-
photo by kellsbella-
photo by kellsbella- photo by kellsbella-
photo by PaulaG photo by PaulaG
Ready In:
1hr 30mins
Ingredients:
22
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Melt butter in a 4-5 quart pan over medium heat. Stir in flour until bubbly. Stir in green onion, yellow onion, bell pepper, celery, garlic, bay leaf, thyme and basil.
  • Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
  • Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and hot pepper sauce to taste. Bring to a boil while stirring over high heat.
  • Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 to 4 3/4 cups, (about 45 minutes).
  • Stir in lemon peel, lemon juice, parsley and shrimp. Simmer until shrimp are heated through.
  • Serve over hot cooked rice. Makes 6 servings.

Questions & Replies

  1. How important to the recipe is the clam juice?
     
Advertisement

Reviews

  1. THIS IS AWESOME DELICIOUS!!! The only thing I changed was instead of 8 oz. clam juice I used 8 oz. chicken broth, 6 TBSP butter instead of 8, about 6-8 garlic cloves (I just LOVE garlic) and I added the green onions towards the end with the shrimp. I had about 21 huge prawns that I chopped each into thirds so there were bite size chunks of shrimp all throughout. I served over white rice. I will definitely make this one a lot. Thank You.
     
  2. Thank you for a wonderful recipe. I made this last night, and it was really terrific. I had frozen raw shrimp so I thawed them and added them near the end, giving them a little more time to cook. This recipe is definitely on my favorites list. I had chopped the vegetables earlier, so it was not much trouble when it came time to cook..
     
  3. Outstanding! One of my favorite meals I've made. I skipped the liquid smoke and used (thawed) frozen raw shrimp that my husband shelled and threw in the simmering sauce 6 minutes before it was finished. Otherwise I stayed true to the recipe. Served over jasmine rice with sauteed spinach and king cake for a wonderful Mardi Gras meal. Thanks so much! This will be on the Mardi Gras menu every year :)
     
  4. Came across this looking for a crawfish etouffee recipe. Glad I did as the recipe is fantastic! I did substitute crawfish for the shrimp. ;)
     
  5. Very rich but deliciou dish. Easy to put together which is a big plus for me. Thanks for sharing the recipe.
     
Advertisement

Tweaks

  1. Came across this looking for a crawfish etouffee recipe. Glad I did as the recipe is fantastic! I did substitute crawfish for the shrimp. ;)
     
  2. THIS IS AWESOME DELICIOUS!!! The only thing I changed was instead of 8 oz. clam juice I used 8 oz. chicken broth, 6 TBSP butter instead of 8, about 6-8 garlic cloves (I just LOVE garlic) and I added the green onions towards the end with the shrimp. I had about 21 huge prawns that I chopped each into thirds so there were bite size chunks of shrimp all throughout. I served over white rice. I will definitely make this one a lot. Thank You.
     
  3. This was excellent. So full of flavor. I left out the thyme (don't like it) and used chicken stock instead of the clam juice but other than that I made as directed. Will make this again.
     
  4. Loved it!! I used shrimp broth instead of clam juice-peel your raw shrimp, add some celery, onion, bay leaf, salt and pepper, water to cover, simmer 30 minutes, then strain. Cooked the shrimp in a saute pan with a little butter. DH wants it again next weekend!
     
  5. This is a delicious meal that my guests and family enjoyed. I followed the previous reviewer and used chicken stock in place of the clam juice. I used fresh parsley from my garden and served this over white rice with additional hot sauce on the side. The shrimp were uncooked and were sauteed before adding to the pot. It was served with recipe #219710 and Recipe #180964 for a complete meal.
     

RECIPE SUBMITTED BY

I am married to a wonderful husband who is my best friend. I love being mom to two boys. Cooking is so therapeutic for me. I love to try new recipes, there is such a sense of satisfaction when it all comes out right and my family can enjoy the fruits of my labor of love - ha ha! I love to read cookbooks, talk about cooking, talk about spices, grow herbs you name it! I'm looking forward to sharing my favorites, organizing my cookbooks and trying new soon-to-be favorites! Diann J.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes