LOUISIANA SHRIMP

By jarren

Ingredients

• 1 tbsp butter
• 1 small onion, chopped
• 4 green onions, chopped
• 1 green bell pepper, finely chopped
• 1/2 cup diced celery
• 1 clove garlic, minced
• 1 bay leaf
• 1 tsp chopped fresh thyme (or 1/4 tsp dried thyme)
• 1/4 tsp salt
• Freshly ground black pepper
• 1 1/2 cups peeled, seeded and chopped fresh tomatoes
• 3 tbsp flour
• 1 1/2 cups vegetable broth
• 1 lb large raw shrimp, peeled and deveined, with tails left on
• 2 tbsp chopped fresh parsley
• 1/2 tsp Tabasco
• 2 tbsp freshly squeezed lemon juice

Details

Servings 4

Preparation

Step 1

In a large saucepan, melt butter over medium heat. Cook onion, green onions, green pepper, celery, garlic, bay leaf, thyme, salt and pepper, stirring often, for 5 minutes or until vegetables are softened. Add tomatoes; cook, stirring, for 5 minutes or until sauce-like. Place flour in a small bowl and blend in 1/3 cup stock until smooth. Add to pan along with the remaining stock. Bring to a boil, stirring, until slightly thickened. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes. Add shrimp, parsley and Tabasco. Simmer for 3 to 4 minutes or until shrimp turn pink. Remove bay leaf; add lemon juice and season to taste with salt and pepper. Serve over steamed rice.

Tip: Use only red ripe tomatoes, such as vine-ripened, in this robust shrimp dish. If unavailable, substitute a 28 oz can of tomatoes, drained and chopped.