Shrimp Etouffe

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Keep shrimp cold until ready to use.
  • Heat a large, deep skillet over medium-high heat.
  • Melt butter in pan and sauté celery, bell pepper, green onion, and garlic until softened and lightly browned.
  • Stir in flour until blended, then pour in soup, V-8, and salt.
  • Cook until thick (you may need to lower temperature a bit), stirring often.
  • 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.
  • Be careful not to overcook the shrimp or it will get tough.
  • Ladle over hot, cooked rice.
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