Ingredients
10
10 servings
- •4 pounds fresh shrimp, peeled and deveined
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 teaspoon crushed red pepper flakes
- •1 cup margarine, divided
- •2 cups minced onion
- •3 cups sliced celery
- •3 cups diced green bell pepper
- •2 tablespoons cornstarch
- •3.5 cups water
Instructions
- In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
- In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
- Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
- Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.
Nutritional Facts
Per 10 servings
- Calories: 369
- Carbohydrate: 9g
- Fat: 21g
- Fiber: 2g
- Protein: 37g
- Sugar: 4g
Related Recipes
Creamy Shrimp Étouffée
Microwave Shrimp Étouffée
Ann's Shrimp Etouffee
Cajun Crawfish and Shrimp Étouffée
Chef John's Shrimp Étouffée
Red Chili Shrimp Stir-Fry
Buffalo Shrimp
Shrimp And Rice Skillet
Roasted Shrimp
Crawfish Etouffee IV
Pepper Pot Shrimp
