2 Reviews of Emeril's Shrimp Etouffee

From: Grease

On May 29, 2009

Very good, Bonnie G#2! Any recipe that goes into my "Favorites" file gets 5 stars and this one qualifies. I'm no accomplished chef, but once Bonnie explained what I needed for shrimp, I was good to go. This recipe takes a little preparation (best done ahead) but the results are great and the left-overs are a delicious bonus. Thanks Bonnie!

From: Caroline Cooks

On Sep 20, 2009

This is super!! Just the right amount of spiciness; the only changes I made was to add some minced garlic and fresh tomatoes. Make for the Cajun Event in Cooking Photos.