Shrimp Etouffe
photo by HeatherFeather
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 1⁄3 cups celery, finely diced
- 1 cup green bell peppers or 1 cup red bell pepper, finely diced
- 1 cup green onion, finely diced
- 1⁄4 cup unsalted butter
- 1 1⁄2 teaspoons fresh minced garlic
- 2 tablespoons all-purpose flour
- 1 (12 ounce) can v- 8 vegetable juice
- 1 (10 1/2 ounce) can condensed cream of celery soup
- 1⁄2 teaspoon salt
- 1⁄4 - 1⁄2 teaspoon red cayenne pepper, to taste
- 1⁄8 teaspoon Tabasco sauce, to taste
- 1 lb shrimp (can be precooked, frozen)
- 4 -6 cups cooked white rice
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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