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Shrimp Etouffe Recipe

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This recipe for Shrimp Etouffe is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. shrimp, shelled and deveined
Garlic salt (to taste)
Black pepper (to taste)
Cayenne pepper (optional, to taste)
1 1/2 sticks butter
2-3 small white onions, chopped
1 red bell pepper, chopped
4 ribs celery, chopped
2 cloves garlic, minced
1/2 can Rotel Tomatoes
Juice of 1/2 lemon
1/4 to 1/2 tsp. Worcestershire sauce
2 tsp. parsley, minced
1 can cream of mushroom soup (or 2 cans if you prefer a more liquid etouffe)
Cooked rice
Directions:
Directions:
Lightly season the shrimp with garlic salt, black pepper and, if you are bold, a touch of cayenne pepper.

Melt butter in a saucepan on low heat, then sauté onions, red bell pepper and celery for 5 minutes on medium heat, adding garlic salt, black pepper and a touch of cayenne, to taste. Add garlic and sauté for another 2-3 minutes.

Stir in the Rotel and cook on medium heat for another 10 minutes. Stir in the lemon juice and Worcestershire sauce and cook an additional 2-3 minutes. Add parsley and the can of cream of mushroom soup (or 2 cans for more liquid etoufee), stirring well.

Add the shrimp and continue cooking uncovered at medium heat until the shrimp are done (they should be pink but not translucent), generally for about 8-10 minutes. Cover and let set for 15 minutes. Serve over rice.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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