Shrimp Etouffee II

Shrimp Etouffee II


"This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!"

Ingredients 45 m {{adjustedServings}} servings 195 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

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  1. In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
  2. Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
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Reviews 235

  1. 299 Ratings


We love this one!!! Tastes great but admittedly, I kicked it up a bit by adding some Cajun seasoning and using chipotle seasoning instead of cayenne. I cooked this dish on the stove instead of the microwave (it scares me to microwave shrimp for 10 minutes!!) At any rate, I have a few tips to conserve money and ingredients. I don't use a lot of celery so I bought what I needed from a salad bar in the market (.37 cents versus $1.50 for a bunch of celery that will wind up in the garbage anyways). Also, I use a toothpaste type squeeze thing of tomato paste (Amore Brand - supposedly the best) that's available usually at a supermarket near the other Italian sauces aisle. I use Thai rice as I prefer the taste (Nishan Brand, Jasmine that comes in a 4 lb sack and cooks up nicely if you follow the directions and is just about the right amount for this dish - 1 cup rice, 2 cups water, 1Tbsp butter). The cooking times remained about the same - seems like a bit too long for the shrimp but keep in mind that the addition of the soup cools the other stuff down so 10 more minutes of cooking still left the shrimp tender. We loved this so much we made it two nights in a row. The first night we had shrimp and large sea scallops (1Lb total) and the second we had it with shrimp, large sea scallops, and swordfish cut into bite-size pieces and substituted Cream of Shrimp. We both thought it was somewhat better with Cream of Chicken - also, used butter and not margarine.


I'm the original TEXICANTWIN who posted this recipe...lost my old email info and password so I've created a new profile. It's important to note that yes, this can obviously be cooked on the stovetop easily and that you can totally play around with the amounts and kinds of seasonings. At home I make this spicier and for a different group I'll make it with less of a kick. I love it that people are taking this starter recipe and twisting it to their unique tastes! I've made this recipe using shrimp, crawfish, chicken, crab and fish. I've used margarine or butter, depending on what I had more of in the fridge. It all depends on what you are in the mood for. *In recent years I have decreased the amount of time I cook the shrimp in the microwave. I've been adding it last so that it doesn't overcook. Remember, a "c" shape is done but an "o" is overcooked.*


Good and fast recipie. I followed the recipie to the tee. However, i found that it was kind of bland and noticed that there was something missing. I added a bay leaf and a couple dashes (1/2-3/4 tbsp) of Worchester (sp?) sauce, what a difference! it was yummy after the addition!