Shrimp Etoufee


1 lb of large shrimp, cleaned and deveined
1 medium onion, minced
2 scallions, minced
4 cloves garlic, minced
1/4 cup celery, chopped
1/2 cup butter
2 tbs flour
2 and 1/2 cups water or shrimp stock.
1 and 1/4 cups of tomato puree
2 bay leaves
1 tbs Worcestershire sauce
4 drops of Tabasco sauce
kosher salt and fresh cracked black pepper to taste
1/2 tsp sugar
1 tsp thyme
This is classic New Orleans dish. Etoufee means to smother. This dish is flavored with onions, garlic, tomatoes and thyme.
  • Saute the green onions, garlic, celery and onions in butter until tender.
  • Add the flour and cook and stir till lightly browned.
  • Add all of the other ingredients except for the shrimp.
  • Simmer uncovered, stirring occasionally. About 20 minutes.
  • Add the shrimp and cook for 5 minutes more or until shrimp are pink.
  • Serve over rice.




15 min


25 min


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