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Prep Time: 20 Minutes Cook Time: 27 Minutes |
Ready In: 47 Minutes Servings: 1 |
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Ingredients:
2 pounds unpeeled, medium-size raw shrimp |
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-oz.) can chicken broth |
1/3 cup dry white wine |
1/4 cup chopped green onions |
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-oz.) container fresh crabmeat, drained and flaked |
5 cups hot cooked long-grain rice |
garnish: 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.
3. 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.
4. Stir in crabmeat; cook, stirring often, until thoroughly heated.
5. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.
6. *2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
7. Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.
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