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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of my favorite ways to eat shrimp!!! Ingredients:
3 tablespoons olive oil |
3 tablespoons flour |
4 stalks celery, finely chopped |
1 large onion, finely chopped |
1 small bell pepper, finely chopped |
1 tablespoon minced garlic |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground red pepper (to taste) |
1 (28 ounce) can crushed tomatoes |
1 (6 ounce) can tomato paste |
1/2 cup chicken broth or 1/2 cup water, more if needed |
2 bay leaves |
1 lb large shrimp, peeled, deveined |
thyme, italian parsley |
3 cups cooked rice |
Directions:
1. Heat oil in a large pot over medium-high heat; stir in flour. Cook, stirring, until roux is light brown, about 3 minutes; add celery, onions and bell pepper; lower heat to medium.
2. Cook and stir, until vegetables soften, about 4 minutes.
3. Add garlic; cook, stirring, 1 minute.
4. Stir in tomatoes, tomato paste, broth, dried thyme, salt, black and red pepper; raise heat to high; heat to a boil.
5. Lower to a simmer; add the bay leaves.
6. Cover. Cook until flavors marry about 25 minutes.
7. Uncover; add more broth or water to desired consistency.
8. Raise heat to medium high; stir in shrimp.
9. Cook until shrimp turns pink, about 3 minutes.
10. Cover; remove from heat; set aside until flavors come together, about 5 minutes.
11. Serve over cooked rice.
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