Shrimp Etoufee


prep 0:40       total 1:30


8 servings



1 stick unsalted butter
3 md. onions, chopped
1/2 cup celery, finely chopped
2 cloves garlic, minced
3 tbsp. sm. bell pepper, diced
1 tbsp. tomato paste
2 lbs. shrimp, peeled and deveined
2 tbsp. flour
1 tsp. salt
1-1/2 tsp. Seafood Seasoning (recipe follows)
1/2 tsp. hot sauce
1/2 cup clam juice
1 cup green onions, chopped
1/4 cup parsley, minced
Cooked white rice

Seafood Seasoning Mix

1/4 cup salt
1 tsp. sweet basil
2 tbsp. red pepper
1/2 tsp. dry hot mustard
1 tbsp. white pepper
1/2 tsp. ground bay leaves
1 tbsp. black pepper
1/4 tsp. file powder
2 tbsp. paprika
1/4 tsp. thyme
1 tbsp. garlic powder
1/4 tsp. tarragon
1-1/2 tbsp. onion powder
1/8 tsp. oregano
1/8 tsp. rosemary


In a large heavy skillet, melt the butter over medium heat. Sauté the onions, celery, garlic, and bell pepper until the onions are lightly browned around the edges, about 7 minutes. Add the tomato paste and blend well. Add the shrimp and cook over medium heat until they are nicely pink through and through, about 5 minutes. Add the flour and blend well. Add the salt, seafood seasoning mix, and hot sauce. Stir well and cook 1 minute.

Add the clam juice and lower the heat. Blend well. Cover the skillet and let the dish simmer for 12-15 minutes, stirring often to prevent sticking. Remove the cover, add the green onions and parsley and cook for 3 minutes.

Serve at once over cooked white rice.

Seafood Seasoning Mix:
Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning all seafood. Use as you would use any seasoning mix, and do not add extra salt to the dish.

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1 Recipe Reviews


einar reviewed Shrimp Etoufee on January 12, 2005

This Etoufee was great! It took some time to prep but well worth the time to make. It was even better the next day reheated and the flavors blended more. I will make this dish again soon! Five stars here for sure!