This takes a little time, but there's nothing like fresh prawns stewed with vegetables and chilli. Serve over rice for a Cajun feast.
You can reduce the amount of margarine in this recipe by up to 200g if you wish.
This was very very good! Next time I make it I will change a few things. It had way to much butter in it. I would make a roux to cook the onions, bell pepper and celery in then you would not need the cornstarch. And with the roux you don't need 2 sticks of butter. - 12 Apr 2007 (Review from Allrecipes USA and Canada)
This is the first time I have made shrimp etoufee. The recipe was absolutely delicious. I used butter instead of margarine, chicken broth instead of water, and doubled the amount of cornstarch because I wanted a thicker consistency. My husband and I loved it. Thanks for the recipe Ronnie. It was a big hit. - 18 Jun 2007 (Review from Allrecipes USA and Canada)
The only reason I'm not rating it a 5 is because my first attempt was a disaster! It says after you add in the celery and peppers to turn the heat up to high and stir occasionally. I ended up burning them so badly that they were black and stuck to my pan, my smoke alarm went off, and even with all the windows open, it still took a few hours to "dehaze" my house. The next time, I only turned it to the low side of med-high, and it still almost burned, and I had to stir it a LOT! But, in the end, it tasted AMAZING and we all loved it!! It was really easy, and the outcome was delicious! Its worth the effort, I would just recommend not turning the heat up past med-high. - 05 Apr 2007 (Review from Allrecipes USA and Canada)