By Chef Dine on September 24, 2006
Photo by kellsbella
Photo by kellsbella
"This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!"
Serving Size: 1 (470 g)
Servings Per Recipe: 6
"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."
"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 :)"
"Came across this looking for a crawfish etouffee recipe. Glad I did as the recipe is fantastic! I did substitute crawfish for the shrimp. ;)"
"Very rich but deliciou dish. Easy to put together which is a big plus for me. Thanks for sharing the recipe."
"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."
"Thanks for sharing this one! Like Vicarjane, I used thawed frozen shrimp. I made the base in the morning, took it out in the evening after work and set it to simmering, then added the shrimp for a few minutes. I noticed that quite a few others didn't use the clam juice, but I kept the ingredients as in the recipe. I served over recipe#276650, and it was very pretty. DH liked (I don't eat shrimp, but if I did I'm sure I would love it)."
"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.."
"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!"
"The spice combinations produce a wonderful burst of flavors! I will certainly make this again. I used chicken, but look forward to using shrimp next time."
"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."
"Excuse me if I gush. This dish was amazing. And, yes, it took the whole 1-1/2 hours as specified, but it was worth every second of it. We're talking the proverbial "Better then you-know-what" here. The only changes I made were to use homemade chicken stock instead of the clam juice (less salt and I had it), and cilantro instead of parsley. Served it over rice-cooker rice. Oh, and I used thawed uncooked shrimp and put them in about five minutes before serving. Went great with an Oregon Pinot Gris that I also used in the recipe. Reheated the second half the next day. Was a little dry, should've added some stock to the sauce before reheating it. Thank you, so much, Chef dine."