Shrimp Etouffee II Recipe -
Shrimp Etouffee II Recipe
  • READY IN 45 mins

Shrimp Etouffee II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Dec 26, 2011

We were disappointed, a can of cream of chicken should tell you....

Sep 30, 2008

I'm the original TEXICANTWIN who posted this recipe...lost my old email info and password so I've created a new profile. It's important to note that yes, this can obviously be cooked on the stovetop easily and that you can totally play around with the amounts and kinds of seasonings. At home I make this spicier and for a different group I'll make it with less of a kick. I love it that people are taking this starter recipe and twisting it to their unique tastes! I've made this recipe using shrimp, crawfish, chicken, crab and fish. I've used margarine or butter, depending on what I had more of in the fridge. It all depends on what you are in the mood for. *In recent years I have decreased the amount of time I cook the shrimp in the microwave. I've been adding it last so that it doesn't overcook. Remember, a "c" shape is done but an "o" is overcooked.*

Jan 16, 2004

Good and fast recipie. I followed the recipie to the tee. However, i found that it was kind of bland and noticed that there was something missing. I added a bay leaf and a couple dashes (1/2-3/4 tbsp) of Worchester (sp?) sauce, what a difference! it was yummy after the addition!

Jan 16, 2004

I was very skeptical of this recipe. My husband grew up in New Orleans so I knew he'd never go for a microwaved Etouffee. But, to our surprise it was great (as good as any others I've made) and I've shared it with family members.

Jan 23, 2004

Great recipe! So simple and good. Will make it again. I used red peppers instead of green and used salsa instead of tomato paste(I was out) and it was super!

Jan 16, 2004

This is an excellent and ver-r-r-r-y easy recipe to prepare. I actually made it in a saute pan insead of the microwave and added a little more red pepper to spice it up more. I also added about 1/4 cup milk as the final step because it seemed a little thick to me. It's a great and quick week night dinner.

Jan 23, 2004

This is a wonderful "one dish" meal. To lighten it up, I used 1/2 of the margarine and 98% fat free cream of chicken soup. We will definitely make this dish again.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 636 mg
  • 25%

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

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