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Easy Shrimp Etouffee

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

150 min

Ready

170 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ sticks margarine
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3 medium onions
chopped
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1 each sweet red bell peppers
chopped
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4 Ribs celery
chopped
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1 cup tomatoes, canned
rotel
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1 x lemon
juice of half
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1 teaspoon worcestershire sauce
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¼ cup parsley leaves
chopped
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2 each garlic cloves
minced
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2 pounds shrimp
peeled
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1 cup cream of mushroom soup
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¼ cup scallions, spring or green onions
tops, chopped
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Ingredients

Amount Measure Ingredient Features
169.5 g margarine
* Camera
3 medium onions
chopped
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1 each sweet red bell peppers
chopped
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4 Ribs celery
chopped
* Camera
237 ml tomatoes, canned
rotel
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1 x lemon
juice of half
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5 ml worcestershire sauce
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59 ml parsley leaves
chopped
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2 each garlic cloves
minced
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907.2 g shrimp
peeled
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237 ml cream of mushroom soup
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59 ml scallions, spring or green onions
tops, chopped
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Directions

Sauté onions, bell pepper, celery and tomatoes in margarine, covered, for two hours.

Add remaining ingredients and cook 30 more minutes.

Serve over hot rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 34317% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 1021mg 43%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 102g
Vitamin A 21% Vitamin C 183%
Calcium 16% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
 
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