Shrimp Etouffe
photo by HeatherFeather
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 315.37 ml celery, finely diced
- 236.59 ml green bell peppers or 236.59 ml red bell pepper, finely diced
- 236.59 ml green onion, finely diced
- 59.14 ml unsalted butter
- 7.39 ml fresh minced garlic
- 29.58 ml all-purpose flour
- 340.19 g can v- 8 vegetable juice
- 297.66 g can condensed cream of celery soup
- 2.46 ml salt
- 1.23-2.46 ml red cayenne pepper, to taste
- 0.61 ml Tabasco sauce, to taste
- 453.59 g shrimp (can be precooked, frozen)
- 946.36-1419.54 ml cooked white rice
directions
- If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
- Keep shrimp cold until ready to use.
- Heat a large, deep skillet over medium-high heat.
- Melt butter in pan and sauté celery, bell pepper, green onion, and garlic until softened and lightly browned.
- Stir in flour until blended, then pour in soup, V-8, and salt.
- Cook until thick (you may need to lower temperature a bit), stirring often.
- Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or, if using precooked seafood, just until the shrimp are heated through.
- Be careful not to overcook the shrimp or it will get tough.
- Ladle over hot, cooked rice.
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