Shrimp Etoufee

Ready in 1 hour
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Shrimp Etoufee"

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Try this Shrimp Etoufee recipe, or contribute your own. "Celery" and "Seafood" are two of the tags cooks chose for Shrimp Etoufee.


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2 tb Flour
1/2 c Celery; chopped
1 tb Parsley; minced
1 ts Salt
1 c Water
1 tb Worcestershire Sauce
1 c Onions; chopped
1/2 Butter
1 1/2 lb Shrimp; peeled and deveined
Hot cooked rice
1 large clove garlic; mashed
1/8 ts Cayenne pepper
1/3 c bell pepper; Chopped

Original recipe makes 6



In a heavy 2 quart saucepan, melt butter. Add flour and cook over low heat, stirring constantly to make a light brown roux. Add onion, celery, bell pepper and garlic. Cook until vegetables are soft. Add remaining ingredients except for shrimp. Simmer for 15 minutes, stirring occasionally. Add shrimp and cook until done, 3 to 5 minutes. Turn off and let cool. Flavor is enhanced if refrigerated overnight and reheated. Serve over hot rice. Yield: 6 servings. MRS. VINCENT FOSTER HOPE, AR From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

Calories Per Serving: 284 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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