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Meal Part

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Ethnic Cuisines

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Shrimp Etouffe

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Nutrition Facts

Serving Size: 6.9 oz (195 g )
Amounts Per Serving
Calories 230
Calories from Fat 90
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g  
Cholesterol 130mg 43%
Sodium 870mg 36%
Potassium 330mg 10%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 19g  
Vitamin A 0% Vitamin C 35%
Calcium 6% Iron 20 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 60 Servings
Serving Size: 6.9 oz


Amount Ingredients
12 oz. Butter, Unsalted
1 1/2 cups Vegetable Oil
1 1/4 lbs. Flour
1 qt. Scallions, Chopped
2 lbs. Onion, Finely Chopped
12 Green Peppers, Diced 1/4-Inch
1 lb. Celery, Diced 1/4-Inch
12 Garlic Cloves, Minced
1 Tbsp. Thyme
3 Tbsp. Basil
1 1/2 qts. Tomato Sauce
1 Tbsp. Black Pepper
1 1/2 qts. Water, Hot
3 oz. Worcestershire Sauce
12 oz. Custom Culinary® Gold Label Shrimp Base, No MSG Added
1/2 oz. Tabasco Sauce
2 cups Brandy
3/4 cup Lemon Juice
1/4 cup Grated Lemon
12 lbs. Shrimp, Peeled and Deveined (40-50 Count)
3 cups Parsley, Minced

Recommended Product: 9529 Gold Label Shrimp Base


  1. In a large braising pan, melt butter over medium high heat. Add vegetable oil, scallions, green peppers and celery. Sauté 3-5 minutes, stirring frequently.
  2. Gradually add flour, stirring constantly. Cook 3-5 minutes, stirring frequently.
  3. Add garlic, thyme, basil, tomato sauce, pepper, water, Worcestershire sauce, Gold Label Shrimp Base and tobasco sauce, mixing well. Heat to a gentle boil for 50-60 minutes, stirring occasionally. Add more water as needed.
  4. Add brandy, lemon juice and rind. Gently boil, stirring frequently.
  5. Add shrimp. Gently boil 5-7 minutes until shrimp is tender.

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