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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Medium-size fresh unpeeled shrimp Vegetable cooking spray

  2. 2 cups 125g / 4.4oz Chopped onion

  3. 1 cup 146g / 5.1oz Chopped green bell pepper

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. 2 Garlic - minced

  6. 3 tablespoons 45ml Margarine

  7. 3 tablespoons 45ml All-purpose flour

  8. 1/4 cup 59ml Water

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 1/4 teaspoon 1 1/3ml Black pepper

  11. 1/8 teaspoon 0.6ml Ground red pepper

  12. 8 oz 227g Clam juice - (1 bottle)

  13. 6 cups 960g / 33oz Hot cooked rice Cooked without salt or fat

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Peel and devein shrimp; set aside. Coat a large, heavy saucepan with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients, and saute 10 minutes or until tender. Remove from pan; set aside. Melt margarine in pan over medium heat; stir in flour. Cook 7 minutes or until very brown, stirring constantly. Gradually add water, blending with a wire whisk. Stir in onion mixture, salt, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cook an additional 10 minutes or until shrimp are done. Yield: 6 servings (serving size: 2/3 cup shrimp mixture and 1 cup rice).

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