Shrimp Etouffee

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (59)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 59

Showing 41-50 of 59

Sort by:

Newest
  • on August 05, 2009

    Flag

    I made this last night and we were blown away.Shared with my neighbor and he said it was the best he has ever had.Followed the directions exactly and had no problems.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 22, 2009

    Flag

    I've made this twice and it's absolutely fantastic. The first time, I used original Rotel and no hot sauce. It was very, very spicy. We loved it but it was nose-running, eye-watering HOT...!

    The second time I made it, I used a can of regular diced tomatoes and added the Tabasco. It still had a little fire but not nearly as much as the first time. I think I will do it this way from now on.

    Be sure to have a big pot of rice on hand to counteract the heat.

    In case you're wondering, clam juice can be found on the aisle with the tuna fish.

    Happy cooking...!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 14, 2009

    Flag

    This is great! My husband loved it. However, for a person that LOVES spicy food...it was very spicy.
    This will be made in my house all the time though.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 01, 2009

    Flag

    This is now on the weekly rotation. My family loves this dish. It's super easy to make. Be sure to use clam juice, I was out last week and tried substituting with chicken stock, it wasn't nearly as good.

    You won't be disappointed with this dish. Would also be good as an entertaining dish. Your guests will be quite impressed!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 22, 2009

    Flag

    I made this for my boyfriend from Louisiana and even he thought it was too spicy. I'll make again but cut the spices in half at least. Also, shortened the cooking time by using a store bought roux...a great find on a trip to New Orleans.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 26, 2008

    Flag

    The dish takes a lot of prep but the end result had a floury taste. I think that the flour needs to be reduced and the addition of andouille sausage (about 1 lb. would be a big improvement.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 18, 2008

    Flag

    I am currently living in Seoul Korea and I made this dish for my husband. I doubled the recipe so I could take some to my Korean friends at a restaurant / bar we go to, and THEY LOVED IT. They have never had cajun food or even heard of it, but all I came home with was empty dishes! They said "americans like spicy food too" and I told them we love it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 16, 2008

    Flag

    Perfect flavor and spice. Made a great Mardi Gras themed dinner.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 06, 2008

    Flag

    I made the recipe as written except that I used a can of diced tomatoes, not the suggested RoTel since there were green chilis in it and the dish was spicy enough. I also added no extra salt since there is salt in cajun seasoning. I would definitely suggest serving it over rice to help combat the heat. It was thick enough without adding any extra flour. My husband liked it and I would make it again but maybe cut back a little on all the pepper. It's a keeper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 15, 2007

    Flag

    Used the original recipe in one of Paula's books. The original used the butter and flour roux and water instead of clam juice. Since I don't do really hot stuff I used 1 tsp of black pepper, Tony's Seasoning and omitted the hot sauce. I also only had one pound of shrimp so I added mesquite smoked sausage after I browned the veggies. It still had a great kick and wonderful flavor and was ready in less than an hour. Thanks Paula!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.