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Categories:
shrimp shrimp flour canola oil celery bell pepper onions green onions garlic sugar tomato paste tomatoes parsley bay leaves salt cayenne pepper
Viewed: 35 - Published at: 5 years agoIngredients
- 3 pounds Shrimp, Peeled And Deveined With Shells Reserved To Make Stock
- 3 cups Shrimp Stock (see Below) Or Water
- 3/4 cups Flour
- 3/4 cups Canola Oil
- 1 cup Celery Finely Chopped
- 1 cup Bell Pepper, Finely Chopped
- 2 whole Onions, Finely Chopped
- 1/2 cups Green Onions, Finely Chopped
- 4 cloves Garlic, Finely Chopped
- 1 teaspoon Sugar
- 1 can (6 Oz. Can) Tomato Paste
- 1 can (14.5 Oz. Can) Diced Tomatoes (with Green Chiles If You Like It Spicy)
- 1/4 cups Parsley, Minced
- 2 whole Bay Leaves
- 1 teaspoon Salt, Or To Taste
- 1 teaspoon Cayenne Pepper, Or More If You Like It Spicy
Method
- 1.
- If you are making your own shrimp stock, place shrimp shells in a large pot and cover with about 6 cups of water.
- Boil for about an hour.
- Drain and reserve 3 cups of liquid.
- Leave stock boiling on the stove.
- 2.
- Heat oil in a heavy-bottomed pot.
- Add flour and make a dark roux, stirring constantly.
- 3.
- Add celery, bell pepper, onions and garlic and saute until vegetables are tender.
- 4.
- Add tomato paste and sugar and cook just until tomato paste turns brown.
- 5.
- Add diced tomatoes, parsley, bay leaves, salt and cayenne pepper.
- 6.
- Add shrimp stock (still hot) very gradually so as not to break apart the roux.
- Simmer for 45 minutes.
- Mixture should be a stew-like consistency.
- 7.
- Add peeled shrimp and simmer for about 10 minutes or until shrimp are pink and cooked through.
- Remove bay leaves before serving.
- 8.
- Serve with hot white rice.
