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Nutrition Facts
Serving Size 1 (470g) Recipe makes 6 servings
Calories 517
Calories from Fat 154		(29%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 10.2g	50%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 261mg		87%
Sodium 746mg		31%
Potassium 616mg		17%
Total Carbohydrate 53.8g		17%
	Dietary Fiber 2.7g	10%
	Sugars 5.7g
Protein 29.0g		58%
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PaulaG

Shrimp Etouffeé

Recipe #187449 | 1½ hours | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Chef Dine
Sep 24, 2006

This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!

SERVES 6 (change servings and units)

Ingredients

1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly sliced green onion
1 cup chopped yellow onion
1/2 cup chopped bell pepper (red or yellow)
1/2 cup chopped celery
2 garlic cloves, minced
1 bay leaf
1/4 teaspoon dry thyme leaves
1/2 teaspoon dry basil leaves
1 (8 ounce) can tomato sauce
1 cup dry white wine
1 (8 ounce) bottle clam juice
1/2 cup water
1 tablespoon worcestershire sauce
1/2 teaspoon white pepper
1/4-3/4 teaspoon liquid hot pepper sauce
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 1/2 lbs cooked shrimp
1/4 cup chopped fresh parsley
4-6 cups hot cooked rice

Directions

1
Melt butter in a 4-5 quart pan over medium heat. Stir in flour until bubbly. Stir in green onion, yellow onion, bell pepper, celery, garlic, bay leaf, thyme and basil.
2
Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
3
Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and hot pepper sauce to taste. Bring to a boil while stirring over high heat.
4
Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 to 4 3/4 cups, (about 45 minutes).
5
Stir in lemon peel, lemon juice, parsley and shrimp. Simmer until shrimp are heated through.
6
Serve over hot cooked rice. Makes 6 servings.

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Featured Reviews for This Recipe

From: Sharron

On May 11, 2009

THIS IS AWESOME DELICIOUS!!! The only thing I changed was instead of 8 oz. clam juice I used 8 oz. chicken broth, 6 TBSP butter instead of 8, about 6-8 garlic cloves (I just LOVE garlic) and I added the green onions towards the end with the shrimp. I had about 21 huge prawns that I chopped each into thirds so there were bite size chunks of shrimp all throughout. I served over white rice. I will definitely make this one a lot. Thank You.

1 person found this review helpful

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From: KlynnPadilla

On Jan 16, 2008

Thanks for sharing this one! Like Vicarjane, I used thawed frozen shrimp. I made the base in the morning, took it out in the evening after work and set it to simmering, then added the shrimp for a few minutes. I noticed that quite a few others didn't use the clam juice, but I kept the ingredients as in the recipe. I served over Garlicky Yellow Rice, and it was very pretty. DH liked (I don't eat shrimp, but if I did I'm sure I would love it).

1 person found this review helpful

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From: PacemakerGuy

On Feb 22, 2007

Excuse me if I gush. This dish was amazing. And, yes, it took the whole 1-1/2 hours as specified, but it was worth every second of it. We're talking the proverbial "Better then you-know-what" here. The only changes I made were to use homemade chicken stock instead of the clam juice (less salt and I had it), and cilantro instead of parsley. Served it over rice-cooker rice. Oh, and I used thawed uncooked shrimp and put them in about five minutes before serving. Went great with an Oregon Pinot Gris that I also used in the recipe. Reheated the second half the next day. Was a little dry, should've added some stock to the sauce before reheating it. Thank you, so much, Chef dine.

6 people found this review helpful

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From: ~Nimz~

On Jan 19, 2008

This was excellent. So full of flavor. I left out the thyme (don't like it) and used chicken stock instead of the clam juice but other than that I made as directed. Will make this again.

2 people found this review helpful

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