Monday, February 27, 2012

Etoufee = a-two-faye

This past weekend our strange February weather resumed to normal.
The old folks might say we had a "cool-snap".
Have you ever heard those words?

Anyhow, perfect time to have a warm bowl of
Shrimp Etoufee

This is such a quick dish to prepare.
Definitely not to be labeled healthy,
 due to the number of cans to be opened.
But very tasty and (heavy).
Quick was what I needed, because the
 three hungry guys needed something "substantial" and fast.

I served the etoufee with garlic bread. 
The serving dish to the left of the bowl was for the bread.
My picture taking had to be fast too,
because they were not waiting around long for me to
change settings on the camera and do any staging.  :)

Shrimp Etoufee
(easy recipe to half)
2 cans  cream of celery soup
2 cans cream of mushroom
2 cans Rotel (I use mild)
1/4-1/2 cup green onion chopped
1 stick butter (unsalted)
2 tsp. garlic
1&1/2 lbs. shrimp (pre-cooked & frozen)
Optional: I added a tsp. of liquid shrimp/crab boil
not necessary because I have prepared with or without

Saute green onion in butter.
Open and place contents of cans in large pot.
Add sauted onions & butter.
Heat until bubbly and add thawed & de-tailed shrimp.
(I run warm water over my shrimp and pull tails off.)
Let simmer on low or place in crock pot on low for about
an 30-60 minutes. (be careful will stick easily)
Serve over rice. 

Hope you enjoy!


Dianne said...

Oh, this looks wonderful, Karen, but if I made it I would have to also make a trip to the emergency room. My husband is allergic to shrimp--well, most likely the iodine in it--He swells up really bad--

Yesterday we went out to lunch and I got some blackened chicken with shrimp--He was really jealous! ha ha

Thanks for sharing this with us. I may just have to make me a batch some time when he is gone--smile!

Janette@Janette's Sage said...

Oh now I know where I want to go visit..and put some bread pudding with mine! Thanks for the recipe..I will have to cook it and the bread pudding recipe you gave me in the past.

I hope you enjoyed your "cold-snap"

Debbie said...

This look dee-licious! I'll remember this as a reward meal for sticking on this blasted diet long enough to deserve one. So far so good...

Pat@Back Porch Musings said...

This looks wonderful Karen. I need to save this recipe.

Nancy said...

Hi Karen,
It looks so delicious; I am writing the receipt down as soon as I finish with this comment...We both love shrimp.....

I have that same duck soup tureen; I have used it for years.....

And yes I have heard of the saying "cold snap"...we are having one here as well......let's hope it doesn't last too long....

Hugs and blessings,

Glenda said...

Ummm....sounds so good and simple enough for me to make :) I'll have to try this soon. Your pics are always wonderful!

Anonymous said...

My hubby would absolutely love this...thanks for sharing the recipe. Have a good evening.

Ferrell Boys Mom said...

I will have to try this! Dave loves shrimp! I'm not sure about the boys . . . I'm trying to expand their tastes but I don't know if any of them have ever tried shrimp so this would probably be something good for them to try. It looks so good.

Maryann said...

I had to smile about the "cold snap" phrase, not only have I heard it I actually used it last week :)
Shrimp looks delicious

Shelia said...

Hi Karen! Oh, I love this and will copy this recipe! Thanks so much for popping in to see me.
be a sweetie,
Shelia ;)

Dayle Allen Shockley said...

Yum! We make something very similar in our house. Love it!

His Doorkeeper said...

We lived for a couple of years in New Orleans so I know about shrimp etoufee!!

Loved your beautiful pictures in your last post! So very springy and made my heart glad! Karen, you make beautiful pictures!