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Shrimp Etouffeé

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“This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!”
1hr 30mins

Ingredients Nutrition


  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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