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Shrimp Etouffee Recipe

Shrimp Etouffee

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 51-60 of 89

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  • on April 30, 2009

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    its a rich heavy sauce for shimp, it was nice, but wont cook it again

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  • on January 01, 2009

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    This is an easy and delicious etouffee. I did use Kitchen Basics Seafood Stock in place of making the Shrimp Stock. The result was wonderful and all of my guests loved it. I will definitely make this recipe again.. it is a keeper!
    Thanks for sharing the recipe, Emeril!

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  • on September 12, 2008

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    I love this etouffee recipe. Its different than my Mom's but very flavorful and easy. I will absolutely make this again!

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  • on June 18, 2008

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    i cheated and used box stock to save time and the creol seasoing that was already in the cabinet, ohh so good not a pricy meal but sure tastes like it!

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  • on February 25, 2008

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    I made this for my husband and me, so I halfed the recipe and it was more than enough for three suppers for 2 people. It was FABULOUS!!!

    Things I changed:
    * 1/2 recipe
    * used ground chipotle chile pepper (cuz that's what I had
    * ladled just under 3/4 of the etouffee in my blender and pureed to make smooth, as I thought the ingredients were too chunky for my taste - I wanted a smooth etoufee. The result was outstanding.

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  • on January 27, 2008

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    I made this for company last night and it was fantastic. I called all over town looking for shrimp with heads but could not find even at Korean grocers. So I substituted one box of kitchen basics vegetable stock.. there is enough going on in this dish already to give plenty of flavor. During the roux process, I added one chopped habenaro and it gave it the perfect amount of kick. I used 2 lbs of shrimp and added some sauteed andouille sausage. Serve it over jasmati rice with fresh baguette and you have a winner. This is my new favorite recipe.

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  • on November 25, 2007

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    I made this recipe for a luncheon at our church. I specifically picked this recipe for our minister who was raised in the south and loves etouffee. He loved it and so did the rest of the people that had it. I liked it but when I make it again I will decrease the amount of cayenne pepper; it was a bit to warm for my taste and my kid's taste.

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  • on November 08, 2007

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    Best thing I've made, one of the tastiest things I've had in a long time.

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  • on August 20, 2007

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    I had never made Shrimp Etouffee and was very thrilled with the end result. I did cut the recipe in half and still had plenty for my family of 4 AND some for the next door neighbors. I substituted the green pepper for frozen pepper strips (red, yellow, and green and I think it made it even better and very pretty.

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  • on August 10, 2007

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    I was amazed at how easy this was to prepare. It came out great...my husband was very impressed. However, since there was only 2 of us, I halved the recipe...well, all except for the cayenne pepper..by accident. Needless to say, it had alot of heat...but we liked it spicy!

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