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Shrimp Etouffee II

SUBMITTED BY: TEXICANTWIN PHOTO BY: Allrecipes

"This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!"

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup margarine
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
4 cloves minced garlic
1/2 cup celery, diced
1/2 cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
1/4 teaspoon hot pepper sauce to taste
1/4 teaspoon cayenne pepper

DIRECTIONS

In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.

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REVIEWS

Reviewed on Jan. 23, 2004 by LOTTING123

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

LOTTING123
Jan. 23, 2004

We love this one!!! Tastes great but admittedly, I kicked it up a bit by adding some Cajun seasoning and using chipotle seasoning instead of cayenne. I cooked this dish on the stove instead of the microwave (it scares me to microwave shrimp for 10 minutes!!) At any rate, I have a few tips to conserve money and ingredients. I don't use a lot of celery so I bought what I needed from a salad bar in the market (.37 cents versus $1.50 for a bunch of celery that will wind up in the garbage anyways). Also, I use a toothpaste type squeeze thing of tomato paste (Amore Brand - supposedly the best) that's available usually at a supermarket near the other Italian sauces aisle. I use Thai rice as I prefer the taste (Nishan Brand, Jasmine that comes in a 4 lb sack and cooks up nicely if you follow the directions and is just about the right amount for this dish - 1 cup rice, 2 cups water, 1Tbsp butter). The cooking times remained about the same - seems like a bit too long for the shrimp but keep in mind that the addition of the soup cools the other stuff down so 10 more minutes of cooking still left the shrimp tender. We loved this so much we made it two nights in a row. The first night we had shrimp and large sea scallops (1Lb total) and the second we had it with shrimp, large sea scallops, and swordfish cut into bite-size pieces and substituted Cream of Shrimp. We both thought it was somewhat better with Cream of Chicken - also, used butter and not margarine.

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30 users found this review helpful

We love this one!!! Tastes great but admittedly, I kicked it up a bit by adding some Cajun... MORE

Reviewed on Jan. 23, 2004 by Lisa

Great recipe! So simple and good. Will make it again. I used red peppers instead of green and... MORE

Reviewed on Jan. 16, 2004 by ECREW18

Good and fast recipie. I followed the recipie to the tee. However, i found that it was kind... MORE

Reviewed on Jan. 16, 2004 by RCASTLEMAN

I was very skeptical of this recipe. My husband grew up in New Orleans so I knew he'd never... MORE

Reviewed on Jan. 16, 2004 by PNV75

This is an excellent and ver-r-r-r-y easy recipe to prepare. I actually made it in a saute... MORE

Reviewed on Jan. 23, 2004 by LIBERTY0426

This is a wonderful "one dish" meal. To lighten it up, I used 1/2 of the margarine and 98%... MORE

Reviewed on Nov. 6, 2003 by Heather in Chicago

This was excellent. It was easy to make, tasted great, and best of all was easy to clean up... MORE

Reviewed on Jan. 6, 2004 by DooCat

This recipe is really really good. Very easy to make (that is after you chop up the... MORE

Reviewed on Jan. 10, 2004 by DMBAYTK

Yummy, we loved this. Great for a weekday meal. I used a lower fat spread in place of... MORE

Reviewed on Jan. 9, 2004 by FBA

I was curious how this microwave recipe would turn out. You may have to adjust the microwave... MORE

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