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Shrimp Etouffee Recipe
|Tabasco sauce||6 Drop|
|Crushed thyme||1⁄2 Teaspoon|
|Cleaned raw shrimp||1 1⁄2 Pound|
|Hard-cooked eggs||2 , quartered|
|Onion||1 Medium, cut in eighths|
|Green onions||2 , cut into pieces|
|Garlic||4 Clove (20 gm)|
|Stalk celery||1 , cut into pieces|
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Canned tomato puree||10 1⁄2 Ounce|
|Worcestershire sauce||1 Tablespoon|
Calories 345 Calories from Fat 172
% Daily Value*
Total Fat 19 g29.9%
Saturated Fat 10.7 g53.4%
Trans Fat 0 g
Cholesterol 293.2 mg
Sodium 564.5 mg23.5%
Total Carbohydrates 15 g5%
Dietary Fiber 2.1 g8.5%
Sugars 4.6 g
Protein 28 g55.4%
Vitamin A 25.4% Vitamin C 23.8%
Calcium 10.9% Iron 25.8%
*Based on a 2000 Calorie diet
Put onions, garlic, celery and water into Osterizer container, cover and blender chop.
Drain through strainer, reserving water.
Saute vegetables in butter until tender.
Put reserved water, flour, tomato puree, sauces and seasonings into Osterizer container, cover and process at MIX until smooth.
Add to vegetables and simmer uncovered, stirring occasionally, for about 25 minutes.
Add shrimp and continue cooking 15 minutes.
Serve with parsleyed rice and garnish with hard cooked eggs.