Ann's Shrimp Etouffee

Ann's Shrimp Etouffee

182
Ann Cooper 0

"Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!"

Ingredients

2 h 25 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
  2. Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
  3. Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

Reviews

182
  1. 231 Ratings

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Most helpful

We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of ...

Most helpful critical

I'm sure the sauce is excellent but I just have to tell you that cook in any size shrimp for 20 minutes will only give you the toughest shrimp imaginable... Please be fair to the shrimp; put th...

We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of ...

I had some crawfish etoufee while in nawlins last year and it wss incredible. so I decide to try and make some at home. my wife refused to eat crawfish which led me to this recipe. I reduced the...

Cut the recipe to 4 servings, used 1/2c water, then added 1/2c of wine and a couple healthy shakes of creole seasoning toward the end. With 5 minutes left til done, I added 1lb of defrosted pre...

I'm sure the sauce is excellent but I just have to tell you that cook in any size shrimp for 20 minutes will only give you the toughest shrimp imaginable... Please be fair to the shrimp; put th...

This recipe was delicious. I did not abide by the cooking times as I thought that the shrimp would get tough.....and it worked out just fine. I did add about another tablespoon of butter in the...

I really liked this but BECAREFUL! If you scale down the recipe, it does not change the amount of H20 listed in the method.I screwed up by adding too much H20 and had to let it cook way down. My...

Great recipe! I substituted chicken broth for the water, added a can of chopped tomatoes (in sauce), and added some extra red pepper flakes to make it nice and spicy. It was SO yummy over brown ...

Scaled down to four. Substituted a bit of white wine for water and cajun seasoning for salt and pepper. Lightly seasoned shrimp with seafood seasoning and added a 4 oz. can of diced tomatoes. ...

Be careful if you reduce the number of servings down from 20, as the text of the recipe does not reduce accordingly. I liked this but my husband wasn't crazy about it.