Shrimp Etouffe’e

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Jai Lambert
  Shrimp Etouffe’e

Jai Lambert

8 Tbsp. (1 stick) unsalted butter
3 Tbsp. Extra Virgin Olive Oil
3 cups Vidalia onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
2 Tbsp. garlic, minced
2 Tbsp. tomato paste
1 cup green onions (tops only), chopped
1 cup fresh parsley, chopped
1 Tbsp. salt
2 tsp. cayenne pepper
1 tsp. black pepper
3 cups shrimp, seafood, or chicken stock, recipe follows
2-3 lb. large shrimp, peeled
4 cups cooked wild (or white) rice


  Make a stock with the shrimp shells, fish parts, or chicken parts, 2 sticks of celery, 1 medium chopped onion, 1 tsp. chopped garlic, 1 tsp. salt, and 2 quarts water. Bring to a boil, reduce heat and simmer for up to 4 hours. Drain the stock and discard all but the liquid (can be prepared ahead of time).Melt the butter and extra virgin olive oil in a large stockpot over high heat. Add the onions, celery, bell peppers, and garlic and saute’ until onions are translucent, about 10 minutes, stirring occasionally. Add the tomato paste, stirring until well blended. Add the green onions, parsley, salt, cayenne and black peppers, stirring well. Cook about 5 minutes longer scraping the bottom occasionally. Stir in the stock and bring to a boil, stirring occasionally. Reduce heat and simmer covered for 25 minutes, stirring occasionally. Add the shrimp and cook until shrimp are pink. Do not overcook. Serve immediately in bowls over rice.

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