Shrimp Etoufee III

Shrimp Etoufee III

68
RONNIE B. 0

"I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!"

Ingredients

2 h 30 m {{adjustedServings}} servings 369 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 287 mg
  • 96%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
  2. In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
  3. Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
  4. Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.
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Reviews

68
  1. 81 Ratings

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This was very very good! Next time I make it I will change a few things. It had way to much butter in it. I would make a roux to cook the onions, bell pepper and celery in then you would not nee...

This is the first time I have made shrimp etoufee. The recipe was absolutely delicious. I used butter instead of margarine, chicken broth instead of water, and doubled the amount of cornstarch b...

The only reason I'm not rating it a 5 is because my first attempt was a disaster! It says after you add in the celery and peppers to turn the heat up to high and stir occasionally. I ended up ...