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Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter or margarine

  2. 2 cups 125g / 4.4oz Onions - chopped (medium)

  3. 1 cup 110g / 3.9oz Chopped celery

  4. 1 cup 62g / 2 1/5oz Chopped green onions

  5. 2 Garlic cloves - minced

  6. 1/2 cup 31g / 1.1oz Flour

  7. 4 cups 948ml Water

  8. 2 Tomatoes - (16 oz ea) - drained

  9. 2 tablespoons 30ml Lemon juice

  10. 1 teaspoon 5ml Salt

  11. 2 Bay leaves

  12. 1/4 teaspoon 1 1/3ml Dried thyme leaves

  13. 2 lbs 908g / 32oz Shrimp - peeled, deveined

  14. 1/2 teaspoon 2 1/2ml Tabasco pepper sauce Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In large saucepot or Dutch oven, melt butter; add onions, celery, green onions and garlic. Cook 5 minutes or until tender. Add flour; stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil. Reduce heat and simmer, covered, 30 minutes; stir occasionally. Add shrimp and Tabasco pepper sauce. Simmer 5 minutes longer or until shrimp turn pink. Remove bay leaves. Serve over rice. This recipe yields 8 servings.

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