Try this Shrimp Etouffee recipe, or contribute your own.

Still searching for what to cook ?

Name: Shrimp Etouffee
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1/2 Butter; 1 ts Bayou Blast; see * Note; 1/2 lb Large peeled shrimp; 1 ts Chopped parsley; 1 tb Chopped green onion; Black Pepper freshly ground; Worcestershire sauce; to; Salt to taste; 1 c Onions chopped; 1/2 c Celery chopped; Tabasco sauce; to taste; Steamed rice; for serving; 1 tb Flour; Bayou Blast; Chopped green onion; Chopped parsley; 1/2 c Chopped green bell pepper

Find the most delicious recipes here

INGREDIENTS

1/2 Butter
=== GARNISH ===
1 ts Bayou Blast; see * Note
1/2 lb Large peeled shrimp
1 ts Chopped parsley
1 tb Chopped green onion
Black Pepper ; freshly ground
Worcestershire sauce; to
Salt ; to taste
1 c Onions ; chopped
1/2 c Celery ; chopped
Tabasco sauce; to taste
Steamed rice; for serving
1 tb Flour
Bayou Blast
Chopped green onion
Chopped parsley
1/2 c Chopped green bell pepper

INSTRUCTIONS

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. In a medium saute pan melt butter over medium heat. Add onions, pepper and celery and saute until onions are translucent, about 3 minutes. Add shrimp and cook until they begin to turn pink. Meanwhile, in a small bowl whisk flour with 1/4 cup water until it forms a smooth slurry. Pour flour mixture into saute pan, stirring it in thoroughly. Stir in green onion, parsley and Bayou Blast. Adjust seasoning to taste with salt, pepper, Worcestershire, Tabasco and extra Creole seasoning. To serve, spoon hot rice on warm dinner plates and surround with shrimp, sauce and vegetables. Sprinkle with green onions and parsley and dust edges of plate with Creole seasoning. This recipe yields 2 servings Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 Recipe by: Emeril Lagasse

NOTES

Alert editor

Shrimp Etouffee

1/2 Butter
 === GARNISH ===
1 ts Bayou Blast; see * Note
1/2 lb Large peeled shrimp
1 ts Chopped parsley
1 tb Chopped green onion
 Black Pepper freshly ground
 Worcestershire sauce; to
 Salt to taste
1 c Onions chopped
1/2 c Celery chopped
 Tabasco sauce; to taste
 Steamed rice; for serving
1 tb Flour
 Bayou Blast
 Chopped green onion
 Chopped parsley
1/2 c Chopped green bell pepper

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is  included in this collection.    In a medium saute pan melt butter over medium heat. Add onions, pepper and  celery and saute until onions are translucent, about 3 minutes. Add shrimp  and cook until they begin to turn pink. Meanwhile, in a small bowl whisk  flour with 1/4 cup water until it forms a smooth slurry. Pour flour mixture  into saute pan, stirring it in thoroughly. Stir in green onion, parsley and  Bayou Blast. Adjust seasoning to taste with salt, pepper, Worcestershire,  Tabasco and extra Creole seasoning. To serve, spoon hot rice on warm dinner  plates and surround with shrimp, sauce and vegetables. Sprinkle with green  onions and parsley and dust edges of plate with Creole seasoning. This  recipe yields 2 servings    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    03-21-1997    Recipe by: Emeril Lagasse

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (402g)
Recipe Makes: 2 servings

Calories: 601
Calories from Fat: 426 (71%)

Amt Per Serving		% DV

	Total Fat 47.4g	63 %
	Saturated Fat 29.4g	147 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 2.3g
Cholesterol 342.6mg		105 %
Sodium 598.3mg		21 %
Potassium 699.7mg		18 %
Total Carbohydrate 18.9g		6 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 13g
Protein 27.8g		40 %
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.

About Our Nutrition Facts

Calories per serving: 601

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe