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Fresh From The Sea

Shrimp Etouffee Recipe

Rick Oruch - Thursday, August 01, 2019

Shrimp Etouffee

1 lb 21/25 Gulf Shrimp P&D                                                                                ¼ tsp White Pepper

¼ Cup all purpose flour                                                                                        ¼ tsp Cayenne Pepper

¼ stick of butter                                                                                                      ¼ cup Parsley

½ cup chopped yellow onion                                                                              ¼ cup green onions

¼ cup chopped green bell pepper                                                                     ½ tsp fresh thyme

½ cup chopped celery                                                                                           Few dashes of Tabasco

2 garlic cloves minced                                                                                           4 oz clam juice

¼ tsp Black Pepper                                                                                                8 oz canned tomato


  • Make roux by mixing butter and flour over low heat for 20-25 minutes, or until roux smells of a nutty aroma with a mocha color.
  • Add onion, bell pepper, celery and garlic and cook over low heat for 5 minutes
  • Add peppers, cayenne, parsley, green onions, thyme and Tabasco to taste.
  • Add clam juice and tomatoes, salt to taste and then bring to a boil. Reduce the heat and simmer 5-10 minutes.
  • Add shrimp and stir, shrimp will take about 3-4 minutes to cook in the mixture.
  • Serve over rice and enjoy!

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