Shrimp Etoufee
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Get in the spirit of Mardi Gras with this easy shrimp etoufee. Spice it up with cayenne pepper.
Course: Main Dish
Cuisine: American
Servings: 6 people
Author: Michelle Barsness
  • 2 tbsp olive oil
  • 2 ribs celery diced
  • 1 big green bell pepper chopped
  • 1 a medium sized onion diced
  • 2 cloves garlic minced
  • 2 tbsp parsley divided, 1 tbsp for sauce, the other for garnish
  • 2 tbsp tomato paste
  • 1 28 oz can Italian pear tomatoes or 2 15 oz cans whole tomatoes
  • 1/4 tsp cayenne pepper adjust to taste
  • 1 pinch sea salt and freshly ground black pepper
  • 1 lb prawns shelled and deveined
  • water as needed
  1. Empty the tomatoes into a large bowl. Using your hands, tear the tomatoes up into small pieces and mix them together with their liquid. Set aside.
  2. Use a large saute pan (3 quarts). On medium heat add the olive oil to the pan and heat through. Add the onion, celery and green bell pepper and saute until tender. Add the garlic and parsley. Saute just for a minute or two.
  3. Then add the tomato paste and tomatoes. Depending on how much liquid was in the can, you may need to add a little water. Simmer the sauce for about 10-20 minutes or until it begins to reduce down and becomes flavorful.
  4. Add the prawns to the sauce. Immerse them in the sauce and simmer until the prawns turn pink and curled (about 5-8 minutes). Garnish with the last 1 tbsp of parsley and serve with steamed rice.