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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe from Southern Living, which is probably my favorite magazine for recipes...and who am I kidding...for everything. It's relatively simple to follow for even the beginner cook! Ingredients:
2 lbs medium raw shrimp, unpeeled |
1/4 cup butter |
2 tablespoons olive oil |
1/3 cup all-purpose flour |
2/3 cup chopped onion |
1/4 cup chopped green bell pepper |
1/4 cup chopped celery |
3 garlic cloves, minced |
1 (14 ounce) can chicken broth |
1/3 cup dry white wine |
1/4 cup chopped green onion |
1 tablespoon low-sodium creole seasoning |
1 tablespoon tomato paste |
1 tablespoon chopped fresh parsley |
2 teaspoons worcestershire sauce |
1/2 teaspoon hot sauce |
1 (16 ounce) container fresh crabmeat, drained and flaked |
5 cups cooked long-grain rice |
chopped fresh flat-leaf parsley |
Directions:
1. Peel shrimp; devein, if desired.2. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
2. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
3. Stir in crabmeat; cook, stirring often, until thoroughly heated.
4. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.
5. *2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
6. Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.
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