Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Easy Shrimp Etouffee
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- #29866
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
1/2 cup unsalted butter
3 medium onions, finely chopped
3 celery stalks, finely chopped
2 cloves garlic, finely chopped
1 can (10.75 ounce size) cream of mushroom soup
1/2 cup ketchup, for color
1/2 teaspoon red pepper, or to taste
1/2 teaspoon white pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 pounds peeled shrimp
1/2 cup parsley, finely chopped
directions
In a stainless steel saucepan, melt butter over medium heat. Then add chopped onions, celery and garlic. Saute until clear, about 30 minutes. Add mushroom soup, ketchup (for shrimp etouffee) and red, white and black pepper.
Simmer, covered, over low heat for 20 to 30 minutes. Add shrimp or crawfish and continue to simmer, covered, for 20-30 minutes longer. Add parsley.
Can refrigerate etouffee for 1-2 hours to let flavors blend. Heat before serving over rice.
added by
eweston
nutrition data
279 calories, 15 grams fat, 11 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 22, 2010
I tried this recipe but, as the previous poster suggested I used the golden mushroom soup. I also added in mushrooms and it came out amazing!!
In stead of using ketchup and cream of mushroom, use golden mushroom. Tastes much more like true etoufee. That's what all us southern cajuns use, when we don't feel like making from scratch.