Does anyone have a simple, yet delicious recipe for shrimp etoufee?

Question

I am looking for something original with a bayou south Louisiana flavor and texture.

Answer 1

Shrimp Etouffee

6 tablespoons butter
3 tablespoons flour
1 cup chopped onion
6 green onions and tops, chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cups water
3 pounds shrimp, peeled,deveined
1/4 cup chopped parsley
salt and pepper, to taste
1 small bay leaf
tabasco sauce, to taste
hot cooked rice
PREPARATION:
In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings.
Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.

Answer 2

Shrimp Etoufee
Yield: 6 Servings

Ingredients

1/2 stick butter
2 tb flour
1 c chopped onion
1/2 c chopped celery
1/3 c chopped bell pepper
1 clove (large) garlic; mashed
1 tb worcestershire sauce
1 tb minced parsley
1 ts salt
1/8 ts cayenne pepper
1 c water
1 1/2 lb shrimp; peeled and deveined
1 hot cooked rice

Instructions

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.

Answer 3

hi here's an easy recipe for you to make..
bon appetit!

EASY WAY SHRIMP ETOUFEE'

2 lb. shrimp (peel and devein)
1 can cream of mushroom soup
1 can Rotel tomatoes
3 tbsp. butter
1 pan of cooked rice
Salt
Pepper

Saute shrimp in butter (about 5 minutes). Add tomatoes, can of soup, and 1/2 can of water. Add salt, and pepper to taste. Stir well. Serve when hot. Makes 4 large servings.

Answer 4

Shrimp Etouffee

1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly sliced green onions
1 cup chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco Sauce
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)
Hot cooked rice

In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.

Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.