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Shrimp Etoufee'


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  • 1 lb peeled shrimp tails
  • Creole seasonings
  • 1 Stick Margarine
  • 1 Tblsp Paprika
  • 1 Medium Onion, chopped
  • 1/2 Bell Pepper, chopped
  • 2 Cloves Garlic, minced
  • 2 Cups of Water
  • 1 Tblsp of Worcestershire sauce
  • 2 Tblsp of Corn Starch
  • 2 Tblsp of Chopped Green Onions
  • Parsley


Servings 6
Preparation time 34mins
Cooking time 84mins


Step 1

Season shrimp, in a Dutch Oven melt margarine. Do not use an iron pot because it will cause shrimp to darken. Add paprika to margarine. Sauté shrimp about 5 minutes. Remove shrimp and set aside.
To pot add onions, bell pepper and garlic. Sauté’ until soft, about 10 minutes. Return shrimp to pot and add water and Worcestershire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture, of corn starch and water slowly until slightly thickened. Serve with rice and garnish with green onions and parsley.
4 Servings

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