Caputo's Shrimp Etouffee


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The shrimp in this skillet dish are cooked in brandy, garlic, and more.

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  • 6 oz. butter
  • 4 C. onion, chopped
  • 2 C. green bell pepper, chopped
  • 2 C. celery, chopped
  • 4 cloves garlic, chopped
  • 1/4 C. brandy
  • dash of Tabasco Sauce
  • 2 lbs. medium shrimp, peeled and deveined
  • 2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 2 Tbs. flour
  • 2 C. water
  • 1/4 C. fresh parsley, chopped
  • 1/2 C. green onions, chopped

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Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and celery and sauté for about 10 minutes or until tender and golden. Add the garlic, brandy and Tabasco sauce, cook for about 2 minutes. Add the shrimp, salt and cayenne and cook until the shrimp turn pink, about 3 or 4 minutes. Dissolve the flour in the water and add to the shrimp mixture, stirring until mixture slightly thickens. Reduce heat to medium-low and simmer for about 5 more minutes, stirring occasionally. Add the parsley and green onions and simmer for an additional 2 minutes. Serve immediately with rice or toast points.

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