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Ann's Shrimp Etouffee

4

145 min

Ann's Shrimp Etouffee

Ann's Shrimp Etouffee Photo 1

Time

145 min

Serving

20 persons

Calories

205

Rating

4.00★ (247)

Cuisine

Author: Victoria Buriak
Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!

Ingredients

  • butter: 1 cup
  • white onions: 2 piece (chopped)
  • stalks celery: 6 piece (chopped)
  • garlic, pressed: 3 clove
  • all-purpose flour: 4 Tbsp
  • shrimp, peeled, deveined and: 5 pound (chopped, fresh)
  • fresh mushrooms: 1 cup (chopped)
  • paprika: 3 Tbsp
  • salt: (to taste)
  • ground black pepper: (to taste)
  • red pepper: (to taste, crushed)

Metric Conversion

Stages of cooking

Ann's Shrimp Etouffee Photo 21
Ann's Shrimp Etouffee Photo 32
Ann's Shrimp Etouffee Photo 43
  1. In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
    Ann's Shrimp Etouffee Photo 2
  2. Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
    Ann's Shrimp Etouffee Photo 3
  3. Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
    Ann's Shrimp Etouffee Photo 4

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