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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great for Mardi Gras! Ingredients:
3 tablespoons canola oil |
1/4 cup all-purpose flour |
1 cup chopped onion |
1 cup chopped green bell pepper |
1/2 cup chopped carrot |
1/2 cup chopped celery |
4 garlic cloves, minced |
1 (14 1/2 ounce) can clear vegetable broth |
1 (8 ounce) bottle clam juice |
1/2 teaspoon salt |
2 1/2 lbs uncooked large shrimp, peeled and deveined |
1 teaspoon red pepper flakes |
1 teaspoon hot pepper sauce |
4 cups cooked white rice or 4 cups basmati rice |
1/2 cup chopped flat leaf parsley |
additional hot pepper sauce (optional) |
Directions:
1. Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
2. Stir in broth, clam juice and salt; bring to a boil. Simmer uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
3. Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.
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