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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 263.1
  • Total Fat: 13.9 g
  • Cholesterol: 204.5 mg
  • Sodium: 582.5 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 24.7 g

View full nutritional breakdown of Shrimp Etoufee calories by ingredient
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Shrimp Etoufee

Submitted by: SCHULDIG09

Introduction

This is from the American Spice Trade Association and was printed in the newspaper years ago. It quickly became a favorite for my family. Some spices can be adjusted to taste, I have included the amount my family uses. Also, I personally like to use frozen cooked cocktail shrimp which I just thaw and remove the tails before throwing in the mix.
My grandmother aptly (and always states) that the sauce is good enough to eat with rice on its own.
This is from the American Spice Trade Association and was printed in the newspaper years ago. It quickly became a favorite for my family. Some spices can be adjusted to taste, I have included the amount my family uses. Also, I personally like to use frozen cooked cocktail shrimp which I just thaw and remove the tails before throwing in the mix.
My grandmother aptly (and always states) that the sauce is good enough to eat with rice on its own.

Number of Servings: 4

Ingredients

    4 Tablespoons butter, divided
    2 Tablespoons flour
    1 Cup chicken broth
    3/4 Tablespoon Onion Powder (Use onion powder NOT salt!)
    1/4 Tablespoon Garlic Powder (Use garlic powder NOT salt!)
    2 Teaspoons thyme leaves, crushed (more or less to taste)
    1/4 Teaspoon salt
    1/4 Teaspoon ground black pepper, or to taste (I use at least 1/2 Teaspoon)
    1/4 Teaspoon ground cayenne pepper, or to taste (I use at least 1/2 Teaspoon)
    1 Cup sliced celery
    1 Cup chopped, sweet red bell pepper
    1 Pound large shrimp, cleaned and deveined

Directions

In a small saucepan melt 2 Tablespoons butter until hot. Stir in flour; using a wire whisk, cook, whisking until mixture (roux) turns golden brown. Remove from heat; stir to cool slightly. Gradually stir in chicken broth. Set aside.

Combine onion powder, garlic powder, thyme, salt, cayenne, and black peppers. Set aside.

In a large skillet, heat remaining 2 Tablespoon of butter until hot. Add sliced celery and chopped pepper; cook, stirring occasionally until crisp tender, about 5 minutes.

Add shrimp, cook, stirring occasionally until shrimp turn pink, about 2 minutes (or if using frozen shrimp, until heated through). Sprinkle reserved seasoning mixture, stirring to coat. Add reserved broth mixture; cook and stir until sauce thickens, about 2 minutes. Serve over steamed rice, if desired.

Yield: 4 portions.

NOTES:
Again, use onion, garlic powder NOT salt.
This recipe is easily increased. I often increase everything by 1&1/2 and double the shrimp.
The sweet red bell pepper can be replaced by any type of combination of sweet peppers desired. I usually use some red, yellow and orange.
The celery and peppers can be sliced/chopped, the seasoning mixture and broth mixture can be made, and the shrimp can be cleaned ahead of time. The actual cooking goes very quickly.

Number of Servings: 4

Recipe submitted by SparkPeople user SCHULDIG09.





TAGS:  Fish | Dinner | Fish Dinner |

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