How many pounds of shrimp do I need?

12-15lbs would be my guess but I'm no chef.

ETA: I assume you want at least half (in ounces) of the etouffee to be shrimp. You need 800oz of etoufee, I'm guessing you will make around 850oz. So I will change my answer to 25-30lbs of shrimp.

100

We do it every year for a fund raiser. Shrimp Etoufee for 125:

10 cup Onion, finely chopped
7 cup Celery, finely chopped
7 cup Bell Peppers (green and red), finely chopped
5lbs unsalted butter (for roux)
Flour as needed (for roux)
1.5 gallons (or so) Shrimp Stock
50 pounds Shrimp or Crawfish, raw
20 bunches Green Onions, finely diced
100 cups of Rice, cooked

For 100, in a 10 gallon pot, my notes read:

35 lb shrimp
10 lb Onion
5 bell pepper
1 celery
1 shrimp base
2 large cream mushrooms (22 oz cans)
1.5 pounds butter
Add green onions and parsley

About 3 pounds flour and 1/4 gallon oil for roux. Make it light color. Use as needed.

I cook the shrimp and then remove. Then remove the water from the pot and set aside. The shrimp will give you a lot of water and I like to be able to add my water and roux together without guessing how much water the shrimp will give me if I put them on raw.

I cook the roux separate. After I cook the shrimp and remove, I cook the vegetables in the butter, then add roux and water and get the stew the thickness I want. Let it cook a little while. Then I add the shrimp back and it’s about ready.

Also, I know I’ll get flack for this, but when I use shrimp, I add tomato soup for color and flavor. I would use 1 large can (23 oz) for this size. Try it.

1 bunch

Thanks for the prompt replies. Gonna serve it over smoked corn grits.

My 8-10 serving recipe uses 3 lbs, so 80-100 would equate to 30 lbs. so sounds like around 35 lbs.

You probably wouldn’t get such downvotes if you weren’t so damn abrasive on other topics where you just didn’t need to be. I’m somewhat of a casual onlooker and a lot of times you just come across as an a-hole, whether you mean to be or not. I’m not even sure why I’m taking the time to type this out, because I’d bet you know exactly what you’re doing.

quote:

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350 / 10

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This dude makes us do math instead of simply writing the answer yet I’m the a-hole.

21/25 is huge for a stew. 40/50 are large for a stew but acceptable. I usually go with 50/60 or 60/70 when I’m cooking for a crowd because you’re scooping 100+ scoops into 100+ bowls. If you have large shrimp, you may scoop too many in the beginning and you’ll end up with no shrimp and nothing but gravy. I’ve had this issue with 40/50 in large pots so I stopped using that size. I couldn’t imagine going larger than 40/50.