8 Reviews of Shrimp Etouffeé

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.

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.

From: lovemycrock

On Dec 2, 2007

Loved it!! I used shrimp broth instead of clam juice-peel your raw shrimp, add some celery, onion, bay leaf, salt and pepper, water to cover, simmer 30 minutes, then strain. Cooked the shrimp in a saute pan with a little butter. DH wants it again next weekend!

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.

From: PattiD

On Dec 1, 2007

The spice combinations produce a wonderful burst of flavors! I will certainly make this again. I used chicken, but look forward to using shrimp next time.

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).

From: PaulaG

On May 13, 2007

This is a delicious meal that my guests and family enjoyed. I followed the previous reviewer and used chicken stock in place of the clam juice. I used fresh parsley from my garden and served this over white rice with additional hot sauce on the side. The shrimp were uncooked and were sauteed before adding to the pot. It was served with Creole Tomato Salad and San Francisco Style Sourdough French Bread for a complete meal.

From: Vicarjane in Western MA

On Jan 15, 2008

Thank you for a wonderful recipe. I made this last night, and it was really terrific. I had frozen raw shrimp so I thawed them and added them near the end, giving them a little more time to cook. This recipe is definitely on my favorites list. I had chopped the vegetables earlier, so it was not much trouble when it came time to cook..