Shrimp Etouffeé

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

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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.

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  1. Chisel Monkey
    How important to the recipe is the clam juice?
     
  2. lolablitz
    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 :)
     
  3. kellsbella-
    Shrimp Etouffeé Created by kellsbella-
  4. kellsbella-
    Shrimp Etouffeé Created by kellsbella-
  5. kellsbella-
    Came across this looking for a crawfish etouffee recipe. Glad I did as the recipe is fantastic! I did substitute crawfish for the shrimp. ;)
     

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