• 6servings
  • 30minutes
  • 583calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup vegetable oil

  2. 3/4 cup all-purpose flour

  3. 2 cups finely chopped onion

  4. 6 cloves garlic, diced

  5. 1 cup finely chopped celery

  6. 1 cup finely chopped green bell pepper

  7. 2 bay leaves

  8. 1 lemon, juiced

  9. 1 (6 ounce) can tomato paste

  10. 1 (10 ounce) can diced tomatoes with green chile peppers

  11. 3 pounds shrimp, peeled and deveined

  12. 1 tablespoon Worcestershire sauce

  13. ground black pepper to taste

  14. salt to taste

  15. chili powder to taste

  16. hot sauce to taste

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, over medium heat, pour in oil and flour to make a roux. Cook together until smooth, stirring constantly, but do not brown.

  2. Stir in onions and saute for 2 minutes. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover.

  3. Cook slowly until shrimp are pink and tender; stirring occasionally. Season with salt, pepper, chili powder and hot sauce to taste.


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