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Shrimp Etouffee

I have to give props to my husband on this recipe as he’s the one who came up with it. I told him one day I felt like having a low fat shrimp dish and this is what he created. This dish is so good and really easy to make. Total cooking time is about 30 minutes and for 1 cup it is 2 Weight Watcher points. Add a half a cup of rice and you have a simply delicious 4 point dish that tastes so rich and creamy. I highly recommend trying this dish at least once.


  • 1 tbsp low fat margarine
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onion
  • 1/2 cup chopped green bell pepper
  • 4 cloves minced garlic
  • 2 dried bay leaves
  • 1/2 cup celery, diced
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons tomato paste
  • 1 (10.75 ounce) can condensed low fat cream of chicken soup
  • 1 pound cleaned shrimp
  • 1/4 teaspoon hot pepper sauce to taste (I used habanero hot pepper sauce)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chilli powder (for color)
  • 1/4 cup white wine
  • Cajun seasoning salt to taste
  • Worcestershire sauce to taste


  1. On medium-high heat, cook the aromatics until the onion has caramelized:
    1. Margarine
    2. Onions
    3. Green onions
    4. Green bell peppers
    5. Garlic
    6. Bay leaves
    7. Celery
  2. Once the onions have caramelized, stir in the rest of the ingredients and cook for another 5 minutes.
    1. Parsley
    2. Tomato paste
    3. Cream of chicken soup
    4. Hot pepper sauce
    5. Cayenne pepper
    6. Chilli powder
    7. White wine
  3. Stir in shrimp and cook for another 5 minutes until shrimp turns orange-reddish.
  4. Taste and adjust flavour to your liking by adding:
    1. Cajun seasoning salt
    2. Worcestershire sauce
  5. Serve over white rice and garnish with remaining chopped parsley.

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