Strawberry Blond Crab & Shrimp Etouffee2008-03-23
- Course: Main Dishes
- Yield : 6-8
- Servings : 6-8
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Crab & shrimp in a light red sauce. Delicious!
No crabs – Gumbo crabs at supermarket work well or use only shrimp.
- 2 pounds cleaned shrimp
- 12 to 16 sm/med cleaned crabs
- 2 cans Rotel tomatoes
- 2 cans Cream of Shrimp
- 2 cups onion blend (a combination of chopped onion, bell pepper and celery)
- 1 stick butter or margarine
- Tony's Seasoning to taste
- Garlic Powder to taste
- 1 cup chopped green onions/scallions
Start by sautéing your onions in butter or oil, season to taste in a Dutch Oven/Magnalite Pot.
Drain Rotel tomatoes, resrving the liquid. Add the tomatoes to the sautéed onions. Sprinkle with garlic powder and cook it down for about 15 min on medium heat.
Add shrimp to mixture and sauté until pink. Add the Rotel liquid gradually, stirring and monitoring texture. In the meantime, between stirring your sauté, make sure your crabs are clean.
Add 2 cans of Cream of Shrimp and 1 can of water, stir until mixed well then add the crabs. One-by-one place them along the edge of your pot with their lil claws toward the middle. Spoon some sauce into the center of each crab body and cover the pot. Let them cook on low-med heat for about 25 min.
Sprinkle chopped green onions over sauce and stir lightly, cover for 5 min then it’s ready to serve!