Shrimp Etouffee

Seafood Friday

Lisa* Recipe Box


  • Plate Lunches are a staple in South Louisiana . This Friday is Shrimp Etouffee. Seafood on Friday is a nod to the Catholic Church tradition of eating seafood on friday and its common in this area.  Lisa

shrimp etouffee

4   lbs of shrimp ( cleaned )

Large sauce pan melt-1/2 stick butter – saute Trinity ( onion,bell pepper and celery chopped) -Add 11/2 tablespoon of tomato paste. Add salt,pepper and Creole seasoning to taste and Shrimp.. Cook for about 20 minutes if needs thickening add flour. Serve over cooked rice – add chopped f resh parsley at the end. Lisa

  • You can use frozen medium shrimp if that all you have. You can cut the butter in half by using another type of oil.

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