This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.

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  • Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.

Nutrition Facts

195 calories; protein 14.8g; carbohydrates 9g; fat 11.2g; cholesterol 119.3mg; sodium 635.6mg. Full Nutrition
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Reviews (250)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2004
We love this one!!! Tastes great but admittedly, I kicked it up a bit by adding some Cajun seasoning and using chipotle seasoning instead of cayenne. I cooked this dish on the stove instead of the microwave (it scares me to microwave shrimp for 10 minutes!!) At any rate, I have a few tips to conserve money and ingredients. I don't use a lot of celery so I bought what I needed from a salad bar in the market (.37 cents versus $1.50 for a bunch of celery that will wind up in the garbage anyways). Also, I use a toothpaste type squeeze thing of tomato paste (Amore Brand - supposedly the best) that's available usually at a supermarket near the other Italian sauces aisle. I use Thai rice as I prefer the taste (Nishan Brand, Jasmine that comes in a 4 lb sack and cooks up nicely if you follow the directions and is just about the right amount for this dish - 1 cup rice, 2 cups water, 1Tbsp butter). The cooking times remained about the same - seems like a bit too long for the shrimp but keep in mind that the addition of the soup cools the other stuff down so 10 more minutes of cooking still left the shrimp tender. We loved this so much we made it two nights in a row. The first night we had shrimp and large sea scallops (1Lb total) and the second we had it with shrimp, large sea scallops, and swordfish cut into bite-size pieces and substituted Cream of Shrimp. We both thought it was somewhat better with Cream of Chicken - also, used butter and not margarine. Read More
(184)

Most helpful critical review

Rating: 1 stars
12/26/2011
We were disappointed a can of cream of chicken should tell you.... Read More
(11)
319 Ratings
  • 5 star values: 227
  • 4 star values: 75
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
01/23/2004
We love this one!!! Tastes great but admittedly, I kicked it up a bit by adding some Cajun seasoning and using chipotle seasoning instead of cayenne. I cooked this dish on the stove instead of the microwave (it scares me to microwave shrimp for 10 minutes!!) At any rate, I have a few tips to conserve money and ingredients. I don't use a lot of celery so I bought what I needed from a salad bar in the market (.37 cents versus $1.50 for a bunch of celery that will wind up in the garbage anyways). Also, I use a toothpaste type squeeze thing of tomato paste (Amore Brand - supposedly the best) that's available usually at a supermarket near the other Italian sauces aisle. I use Thai rice as I prefer the taste (Nishan Brand, Jasmine that comes in a 4 lb sack and cooks up nicely if you follow the directions and is just about the right amount for this dish - 1 cup rice, 2 cups water, 1Tbsp butter). The cooking times remained about the same - seems like a bit too long for the shrimp but keep in mind that the addition of the soup cools the other stuff down so 10 more minutes of cooking still left the shrimp tender. We loved this so much we made it two nights in a row. The first night we had shrimp and large sea scallops (1Lb total) and the second we had it with shrimp, large sea scallops, and swordfish cut into bite-size pieces and substituted Cream of Shrimp. We both thought it was somewhat better with Cream of Chicken - also, used butter and not margarine. Read More
(184)
Rating: 5 stars
09/30/2008
I'm the original TEXICANTWIN who posted this recipe...lost my old email info and password so I've created a new profile. It's important to note that yes, this can obviously be cooked on the stovetop easily and that you can totally play around with the amounts and kinds of seasonings. At home I make this spicier and for a different group I'll make it with less of a kick. I love it that people are taking this starter recipe and twisting it to their unique tastes! I've made this recipe using shrimp, crawfish, chicken, crab and fish. I've used margarine or butter, depending on what I had more of in the fridge. It all depends on what you are in the mood for. *In recent years I have decreased the amount of time I cook the shrimp in the microwave. I've been adding it last so that it doesn't overcook. Remember, a "c" shape is done but an "o" is overcooked.* Read More
(146)
Rating: 4 stars
01/16/2004
Good and fast recipie. I followed the recipie to the tee. However, i found that it was kind of bland and noticed that there was something missing. I added a bay leaf and a couple dashes (1/2-3/4 tbsp) of Worchester (sp?) sauce, what a difference! it was yummy after the addition! Read More
(98)
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Rating: 5 stars
01/16/2004
I was very skeptical of this recipe. My husband grew up in New Orleans so I knew he'd never go for a microwaved Etouffee. But to our surprise it was great (as good as any others I've made) and I've shared it with family members. Read More
(59)
Rating: 5 stars
01/23/2004
Great recipe! So simple and good. Will make it again. I used red peppers instead of green and used salsa instead of tomato paste(I was out) and it was super! Read More
(36)
Rating: 5 stars
01/16/2004
This is an excellent and ver-r-r-r-y easy recipe to prepare. I actually made it in a saute pan insead of the microwave and added a little more red pepper to spice it up more. I also added about 1/4 cup milk as the final step because it seemed a little thick to me. It's a great and quick week night dinner. Read More
(26)
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Rating: 5 stars
01/23/2004
This is a wonderful "one dish" meal. To lighten it up I used 1/2 of the margarine and 98% fat free cream of chicken soup. We will definitely make this dish again. Read More
(22)
Rating: 5 stars
02/18/2008
This is such good etouffee! I made a few small modifications: I made it on the stove top instead of the microwave. I sauteed the veggies in butter (not margarine) until they were tender, then added all the remaining ingredients and seasonings and let that cook for about another 10 minutes or so. To the seasonings, I added a few dashes of Worcestershire sauce, a bay leaf, some cajun seasoning (to taste), and to thin it out a bit at the end I added some white wine, about 1/4 to 1/2 cup or so. It really adds a lot of flavor. My husband (who is cajun) even gives this recipe 5 stars, and he's picky about his cajun food! Definitely a family favorite now. Read More
(19)
Rating: 5 stars
01/09/2004
I was curious how this microwave recipe would turn out. You may have to adjust the microwave cooking time depending on how your fast your microwave works. I microwaved it for less than the recipe called for. I think I did the veggies for 7 minutes. Next time I'll try 6 minutes. I used defrosted cooked frozen shrimp so I cooked it for a shorter time when I added the shrimp so they wouldn't become rubbery. My husband doesn't like stuff too spicy so I only added 1/8 tsp hot pepper sauce & 1/8 tsp cayenne & just brought some hot sauce to the table. Read More
(18)
Rating: 1 stars
12/26/2011
We were disappointed a can of cream of chicken should tell you.... Read More
(11)
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