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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 71-80 of 89

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  • on October 02, 2006

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    The taste of this recipe is good but I expected it to be a little tastier for all the cooking it took. I would make it again but only if I have a craving. You Really have to have the time for this recipe.
    Well at least that's my opinion.

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  • on September 29, 2006

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    This is truly a great dish. I used this recipe for a party and it was the hit of the night. I told everyone who asked where they might find the recipe. Stanley Horton

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  • on July 03, 2006

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    very simple recipe.

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  • on July 02, 2006

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    Trying this for the first time I thought it would be difficult, but it turned out to be easier than I had any idea and tasted out this world.

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  • on May 17, 2006

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    This is worth the effort to make... if you don't want to make the shrimp stock use vegitable stock off the shelf. My father-in-law ate 3 helpings! Can't get a better review than that. :-

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  • on May 16, 2006

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    I am a very pleased man, this was the best etouffee I have ever tasted.

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  • on April 15, 2006

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    I AM FROM LOUSIANA, AND GREW UP EATING NOTHING BUT CAJUN&CREOLE FOODS. AND SHRIMP ETOUFFEE IS ONE OF MY FAVORITES.

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  • on April 11, 2006

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    I used the 16-20 per lb shrimp, added some small crawfish tails, and an extra can of diced tomatoes. It was out of this world.

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  • on April 11, 2006

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    shrimp etouffee recipes

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  • on April 04, 2006

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    Is wonderful this recipe.

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