Shrimp Etouffeé

READY IN: 1hr 30mins
Recipe by Chef Dine

This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!

Top Review by Sharron

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
  3. 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.
  4. Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 to 4 3/4 cups, (about 45 minutes).
  5. Stir in lemon peel, lemon juice, parsley and shrimp. Simmer until shrimp are heated through.
  6. Serve over hot cooked rice. Makes 6 servings.

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