Ann's Shrimp Etouffee Recipe

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Most Helpful Positive Review

Nov 10, 2003

We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of cajun seasoning, worcestershire and a bit of parsley and tomato paste (to give it some color). When the whole thing was cooked I thickened it a bit more with some cornstarch in white wine (gave it a nice finished touch) I ended up with a traditional tasting true New Orleans style Shrimp toufee. Delicious!

—SEAWAKIM

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Most Helpful Critical Review

Jan 25, 2010

I'm sure the sauce is excellent but I just have to tell you that cook in any size shrimp for 20 minutes will only give you the toughest shrimp imaginable... Please be fair to the shrimp; put them in LAST and cook them only until they turn pink - 4 minutes at best.

—PWMMC

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226 Ratings

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Jul 25, 2005

I had some crawfish etoufee while in nawlins last year and it wss incredible. so I decide to try and make some at home. my wife refused to eat crawfish which led me to this recipe. I reduced the recipe to 6 servings. I used chicken broth in place of water, added a heaping tablespoon of tomato paste, cut back on the paprika a good bit. I was astonished! this tasted perfect. this will be a regular for me. Also as others have noted. when reduceing the recipe don't forget to cut back on the water/chicken broth and cook times will be greatly reduced as well.

—John S.

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Mar 20, 2006

Cut the recipe to 4 servings, used 1/2c water, then added 1/2c of wine and a couple healthy shakes of creole seasoning toward the end. With 5 minutes left til done, I added 1lb of defrosted pre-cooked shrimp. I don't know if my changes made the recipe better, but we sure did love it!

—LIZCANCOOK

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Mar 24, 2006

This recipe was delicious. I did not abide by the cooking times as I thought that the shrimp would get tough.....and it worked out just fine. I did add about another tablespoon of butter in the beginning so the onions and celery would not burn. I also added the cayenne pepper and garlic salt instead of regular salt. My husband said to put the "on the list"! (he added that this was much better than his mom's and hers is to die for) Thank you Ann.

—SBOMAN

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Mar 05, 2006

I really liked this but BECAREFUL! If you scale down the recipe, it does not change the amount of H20 listed in the method.I screwed up by adding too much H20 and had to let it cook way down. My dumb fault but it didn't dawn on me until I poured it in. Otherwise, it's really good!

—SHANNONSPIVEY

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Feb 28, 2003

Great recipe! I substituted chicken broth for the water, added a can of chopped tomatoes (in sauce), and added some extra red pepper flakes to make it nice and spicy. It was SO yummy over brown rice!

—Chef Jody

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Dec 23, 2003

Scaled down to four. Substituted a bit of white wine for water and cajun seasoning for salt and pepper. Lightly seasoned shrimp with seafood seasoning and added a 4 oz. can of diced tomatoes. Very good with brown rice. Boyfriend loved it and so did I. Definately a keeper! Thanks, Ann!

—ESSIELTTE

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Nutrition

Calories
205 kcal
10%

Carbohydrates
3.9 g
1%

Cholesterol
204 mg
68%

Fat
11 g
17%

Fiber
0.9 g
4%

Protein
22.9 g
46%

Sodium
328 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ann's Shrimp Etouffee

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 205
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 5.9g 29 %
Cholesterol 204mg 68 %
Sodium 328mg 13 %
Potassium 327mg 9 %
Total Carbohydrates 3.9g 1 %
Dietary Fiber 0.9g 4 %
Protein 22.9g 46 %
Sugars 0.9g
Vitamin A 21 %
Vitamin C 9 %
Calcium 10 %
Iron 24 %
** Thiamin 2 %
** Niacin 5 %
** Vitamin B6 5 %
** Magnesium 2 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.