Shrimp Etouffeé
photo by kellsbella-
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Serves:
-
6
ingredients
- 1⁄2 cup butter
- 1⁄4 cup all-purpose flour
- 1 cup thinly sliced green onion
- 1 cup chopped yellow onion
- 1⁄2 cup chopped bell pepper (red or yellow)
- 1⁄2 cup chopped celery
- 2 garlic cloves, minced
- 1 bay leaf
- 1⁄4 teaspoon dry thyme leaves
- 1⁄2 teaspoon dry basil leaves
- 1 (8 ounce) can tomato sauce
- 1 cup dry white wine
- 1 (8 ounce) bottle clam juice
- 1⁄2 cup water
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon white pepper
- 1⁄4 - 3⁄4 teaspoon liquid hot pepper sauce
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 1 1⁄2 lbs cooked shrimp
- 1⁄4 cup chopped fresh parsley
- 4 -6 cups hot cooked rice
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.
Reviews
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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.
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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..
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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 :)
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Tweaks
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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.
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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.
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RECIPE SUBMITTED BY
Chef Dine
United States
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.