Ingredients Jump to Instructions ↓

  1. 1 stick unsalted butter

  2. 1/2 cup flour

  3. 2 cups chopped yellow onions

  4. 1 cup chopped celery

  5. 1/2 cup chopped green bell peppers

  6. 1/2 cup chopped red bell peppers

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon freshly ground black pepper

  9. Pinch cayenne

  10. 2 teaspoons minced garlic

  11. 1 cup water

  12. 2 teaspoons Essence

  13. 2 bay leaves

  14. 1 cup peeled, seeded and chopped tomatoes

  15. 2 tablespoons dry sherry, or dry white wine

  16. 2 tablespoons fresh chopped parsley

  17. 2 teaspoons fresh chopped thyme

  18. 1 1/2 pounds shrimp, peeled

  19. 3 tablespoons chopped green onions

  20. 4 cups steamed long grain white rice

  21. Fried Mirliton Strips

Instructions Jump to Ingredients ↑

  1. In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to peanut butter color. Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the Essence, and bay leaves, and reduce the heat to medium. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.

  2. Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes. Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice with the Fried Mirliton Strips.

  3. Yield : 4 servings


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