Best Easy Shrimp Etouffee Recipes

EASY SHRIMP/CRAWFISH ETOUFFEE

Easy Shrimp/Crawfish Etouffee image

This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy.

Provided by Ellenkjl

Categories Stew

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chopped green onion
1 cup celery
2 tablespoons margarine
2 tablespoons ketchup
2 cups water
2 teaspoons salt
2 tablespoons cornstarch
1/2 teaspoon cayenne pepper
1 lb deheaded and peeled shrimp or 1 lb crawfish
2 cups cooked rice

Steps:

Melt margarine on low.
Add celery and onions.
Cook until tender.
Stir occasionally.
In a separate bowl, combine water, ketchup, salt, corn starch, and red pepper.
Stir until dissolved.
Add this mixture to celery and onions.
Stir, cover, and cook on low for at least 20 minutes.
Add shrimp and cook, covered for 15 minutes.
Serve over rice.

EASY SHRIMP ETOUFFEE

Easy Shrimp Etouffee image

South Louisiana, cajun, flavor This is a VERY easy recipe. I grew up in south Louisiana and have eaten Shrimp Ettouffe in the finiest restaurants in New Orleans. It is SO good! I made it for my extended family last Christmas at our pot-luck buffet meal and it was the first dish that was gone. This recipe is delicious served with hot french bread and a salad. It is my husband's favorite meal! It can be easily be doubled or tripled to feed a large crowd.

Provided by Chef Louisiana Girl

Categories Cajun

Time 12m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup butter (1 stick)
1 cup Pace Picante Sauce (Hot)
2 lbs medium raw shrimp (peeled, defrosted, frozen is fine if not freezer burnt)
2 cups cooked white rice

Steps:

Melt butter large skillet; add cream of mushroom soup and Picante sauce.
Mix well until hot, about 5 minutes;.
Add raw shimp and cook untill shrimp are white, about 2-3 minutes. IMPORTANT, do not over cook shrimp.
Serve on hot white rice.

EASY SHRIMP ETOUFFEE

Easy Shrimp Etouffee image

I got this recipe from a Coast Guard wife whose husband worked with mine. She was from a tiny town in Louisiana and said sometimes her dad would work for shrimp when it was in season and her mom would make this with some homemade biscuits to go with it. I lost this recipe once, and tried some more elaborate recipes for the etoufee, but this ones is TONS better than any I've tried.

Provided by Parrot Head Mama

Categories Stove Top

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
1 (10 ounce) can diced Rotel tomatoes & chilies
1 cup chopped onion
1 cup chopped green bell pepper
1 -2 lb shrimp, cleaned & deveined
1/2 cup butter
hot white rice

Steps:

Melt butter in large saucepan. Sauté veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice.

Nutrition Facts : Calories 875.4, Fat 64.4, SaturatedFat 33.3, Cholesterol 424.6, Sodium 4118.9, Carbohydrate 39.1, Fiber 3.5, Sugar 9.5, Protein 38.3

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-1-or-2 #main-dish #seafood #american #southern-united-states #easy #shrimp #stove-top #dietary #low-calorie #low-carb #low-in-something #shellfish #equipment #number-of-servings #3-steps-or-less #4-hours-or-less