Although not an authentic etouffee, it's very good and can be prepared in a sort amount of time.
Melt butter in a 10 inch saute pan over medium heat. Once butter is melted, add onion, bellpepper, celery, and garlic. Saute until wilted and translucent, about 5 to 6 minutes. Add shrimp to the pan and saute with vegetable mixture about 3 to 4 minutes. Mix in Cream of Mushroom and Cream of Celery soups. Add cayenne and black pepper. Stir, turn heat down to a low simmer. Cook approximately 20 - 25 minutes. Serve over white rice topped with green onions.
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 364 | ||
Calories from Fat: 193 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 209.1mg | 64 % | |
Sodium 1262.9mg | 44 % | |
Potassium 476.8mg | 13 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 14.8g | ||
Protein 26.1g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 364
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