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    You are in: Home / Recipes / Shrimp Etouffe Recipe
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    Shrimp Etouffe

    Shrimp Etouffe. Photo by HeatherFeather

    1/1 Photo of Shrimp Etouffe

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    HeatherFeather's Note:

    This is another of my family favorites. I learned how to make this rich, shrimp stew when we lived in Louisiana. It is fast & simple to prepare and tastes great. I honestly almost always use the precooked frozen shrimp in this, as they are available year round. I am completely guessing on the prep and cook times - I know I can get this dish ready in under an hour from start to finish, including thawing the fish and chopping the veggies. The cooking goes very quickly. I serve this atop bowls of hot rice and make hot sauce available to add more heat to individual servings. If you happen to have cooked crawfish, you can use that as well.

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    Units: US | Metric


    1. 1
      If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
    2. 2
      Keep shrimp cold until ready to use.
    3. 3
      Heat a large, deep skillet over medium-high heat.
    4. 4
      Melt butter in pan and sauté celery, bell pepper, green onion, and garlic until softened and lightly browned.
    5. 5
      Stir in flour until blended, then pour in soup, V-8, and salt.
    6. 6
      Cook until thick (you may need to lower temperature a bit), stirring often.
    7. 7
      Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or, if using precooked seafood, just until the shrimp are heated through.
    8. 8
      Be careful not to overcook the shrimp or it will get tough.
    9. 9
      Ladle over hot, cooked rice.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on October 08, 2002


      This is a real taste treat!! I followed the recipe using the 1/4 t red cayenne. It was just right for us, we don't like too hot. I put this alongside a baked potato and a plate of sliced fresh tomatoes. Added a dinner roll, YUM!! I will put this one in my favorites file! Thanks Heather!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2003


    • on March 13, 2003


      Made this for Sunday Dinner, What a treat!!Very nice blend of spices, I did add a little more Red Cayenne just to kick it up a notch. Will be makeing this again!!

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

    Read All Reviews (11)


    Nutritional Facts for Shrimp Etouffe

    Serving Size: 1 (383 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.1
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 8.6 g
    Cholesterol 259.5 mg
    Sodium 1372.5 mg
    Total Carbohydrate 70.1 g
    Dietary Fiber 3.6 g
    Sugars 5.9 g
    Protein 31.2 g

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