Shrimp Etouffee

Ingredients (4)

1 pound(s) 26/30 count peeled/deveined/tail or raw white shrimp

1 ounce(s) canola oil or clarified butter

4 ounce(s) cooked Rice

32 ounce(s) Louisiana Foods Etouffee Sauce

recipesApp.recipe.ingredients.compositeField.unit.options.N/A as needed salt/black pepper

4 tablespoon(s) hopped Italian parsley

4 tablespoon(s) chopped scallions


1. Season shrimp with a pinch of salt and pepper and sauté for 2-3 minutes in oil/butter.
2. Whisk in etouffee sauce and bring to a boil.
3. Finish with parsley and scallions.
4. Serve atop a heaping portion of cooked rice

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