Shrimp Etouffee II recipe

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Ingredients

¼ cup margarine
½ cup chopped onion
½ cup chopped green onion
½ cup chopped green bell pepper
4 cloves minced garlic
½ cup celery, diced
½ cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
¼ teaspoon hot pepper sauce to taste
¼ teaspoon cayenne pepper

Nutrition Info

194.8 calories
carbohydrate: 9 g
cholesterol: 119.3 mg
fat: 11.2 g
fiber: 1.4 g
protein: 14.8 g
saturatedFat: 2.3 g
servingSize: -
sodium: 635.6 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.

  2. Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.

Recipe Yield

6 servings

Recipe Note

This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!

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