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Shrimp Etoufee III
SUBMITTED BY:
RONNIE B.
PHOTO BY:
Jennette
"I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!"
RECIPE RATING:
Read Reviews
(54)
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PREP TIME
1 Hr
COOK TIME
1 Hr 30 Min
READY IN
2 Hrs 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 pounds fresh shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 cup margarine, divided
2 cups minced onion
3 cups sliced celery
3 cups diced green bell pepper
2 tablespoons cornstarch
3 1/2 cups water
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DIRECTIONS
In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.
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REVIEWS
Reviewed on Mar. 8, 2004 by Flashsmith
X
Full Review
Flashsmith
Mar. 8, 2004
Made this for a dinner gathering and everyone had seconds! So simple and so delicious! I added more mushrooms and a little fresh parsley.Unlike a lot of seafood dishes that don't taste good reheated, my husband said this etoufee was better the next day! I will make this again! Thanks!
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7 users found this review helpful
Made this for a dinner gathering and everyone had seconds! So simple and so delicious! I added...
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Reviewed on Oct. 26, 2004 by
JILLYBEAN1026
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JILLYBEAN1026
Oct. 26, 2004
This was a FANTASTIC recipe! I actually added about 1 tsp. more cornstarch and also a diced jalepeno to add more heat as my family enjoys spicy food, but it definitely got rave reviews! It's also one of those dishes that gets better the next day and it reheated very well. My family will be moving to Louisiana next spring and I've been looking for some great cajun recipes - this is one I'll be proud to serve down in "the big easy"!
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6 users found this review helpful
This was a FANTASTIC recipe! I actually added about 1 tsp. more cornstarch and also a diced...
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Reviewed on Feb. 25, 2003 by MSAGERE
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MSAGERE
Feb. 25, 2003
I had my inlaws over for a Mardi Gras Dinner and we all loved this dish. I ended up using chicken broth instead of water and also made 1/2 of it with chicken and the other 1/2 shrimp. Both versions turned out great. It goes great over rice. Will definitely be making again in the near future. Thanks for the great recipe.
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6 users found this review helpful
I had my inlaws over for a Mardi Gras Dinner and we all loved this dish. I ended up using...
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Reviewed on Jun. 18, 2007 by
Sandi S.
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Sandi S.
Jun. 18, 2007
This is the first time I have made shrimp etoufee. The recipe was absolutely delicious. I used butter instead of margarine, chicken broth instead of water, and doubled the amount of cornstarch because I wanted a thicker consistency. My husband and I loved it. Thanks for the recipe Ronnie. It was a big hit.
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5 users found this review helpful
This is the first time I have made shrimp etoufee. The recipe was absolutely delicious. I used...
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Reviewed on Apr. 12, 2007 by
kehn
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kehn
Apr. 12, 2007
This was very very good! Next time I make it I will change a few things. It had way to much butter in it. I would make a roux to cook the onions, bell pepper and celery in then you would not need the cornstarch. And with the roux you don't need 2 sticks of butter.
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5 users found this review helpful
This was very very good! Next time I make it I will change a few things. It had way to much...
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Reviewed on Apr. 5, 2007 by
almondjoy2807
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almondjoy2807
Apr. 5, 2007
The only reason I'm not rating it a 5 is because my first attempt was a disaster! It says after you add in the celery and peppers to turn the heat up to high and stir occasionally. I ended up burning them so badly that they were black and stuck to my pan, my smoke alarm went off, and even with all the windows open, it still took a few hours to "dehaze" my house. The next time, I only turned it to the low side of med-high, and it still almost burned, and I had to stir it a LOT! But, in the end, it tasted AMAZING and we all loved it!! It was really easy, and the outcome was delicious! Its worth the effort, I would just recommend not turning the heat up past med-high.
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5 users found this review helpful
The only reason I'm not rating it a 5 is because my first attempt was a disaster! It says...
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Reviewed on Feb. 5, 2007 by
SUSAN201
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SUSAN201
Feb. 5, 2007
I had never had this dish before but I will definitely make again! It was so good! I cut it back to 4 serving since it's just two of us. I was a little nervous on how this was going to turn out...since I had cut the serving back it only called for 1/3 cup of butter but in the directions it says to add 1/2 cup of butter in the beginning and then another 1/2 cup later on so I wasn't sure how much to add....ended up just sticking with the 1/3 cup and adding half at a time and it turned out wonderful!
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4 users found this review helpful
I had never had this dish before but I will definitely make again! It was so good! I cut it...
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Reviewed on Jan. 21, 2007 by
Coney
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Coney
Jan. 21, 2007
Absolutely wonderful. I worked at Joe's Crab Shack for awhile, and this tasted exactly like their crawfish etoufee. Great recipe!
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4 users found this review helpful
Absolutely wonderful. I worked at Joe's Crab Shack for awhile, and this tasted exactly like...
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Reviewed on Mar. 30, 2006 by
MSROOTZ
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MSROOTZ
Mar. 30, 2006
Delicious! I added paprika to the recipe, I just love the flavor of it and I saw the addition of paprika in another recipe on this site. I served over brown rice. Family loved it.
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4 users found this review helpful
Delicious! I added paprika to the recipe, I just love the flavor of it and I saw the addition...
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Reviewed on Nov. 19, 2002 by BLAKENEY
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