Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Peeled medium shrimp

  2. 3 cups 711ml Seafood stock, clam juice, etc.

  3. 4 Fresh garlic cloves - finely chopped

  4. 1/4 cup 15g / 1/2oz Chopped onions

  5. 1/4 cup 27g / 1oz Chopped celery

  6. 1/4 cup 36g / 1 1/3oz Chopped green pepper

  7. 1 cup 62g / 2 1/5oz All-purpose flour

  8. 2 tablespoons 30ml Olive oil

  9. 1/2 Butter

  10. 1 cup 62g / 2 1/5oz Finely-chopped green onions

  11. Seasoning Mix

  12. 1 teaspoon 5ml Salt

  13. 1 Chipolte pepper in adobe sauce - finely chopped,

  14. 1 teaspoon 5ml Freshly-ground white pepper

  15. 1 teaspoon 5ml Freshly-ground black pepper

  16. 1 teaspoon 5ml Dried sweet basil

  17. 1/2 teaspoon 2 1/2ml Dried thyme

Instructions Jump to Ingredients ↑

  1. Peel shrimp and use shells and clam juice to make stock by bringing to a boil in 4 cups of water or clam juice. Prepare seasoning mix in one bowl, and combine the garlic, onions, celery, and green pepper in another.

  2. In a heavy skillet on saute heat, add the 1 cup of flour and stir continuously while browning. You'll have to lift the skillet from the heat while stirring to keep from burning the flour, but you'll get the hang of it, and it beats the heck out of high-fat roux. If at first you burn, try again; it's only flour! (And the burn flavor will take over the dish.) Once the flour is dark tan or light brown, set aside in bowl.

  3. In a large frying pan, heat the olive oil and half the seasoning mix to saute, stir in vegetable mix, and cook until tender. Thoroughly stir in 1/2 cup of flour and then add 2 cups of stock; stir to a boil and set aside.

  4. In a 4-quart saucepan, melt the butter and half the seasoning mix at saute and add shrimp and green onions. Cook 2 minutes, stirring constantly. Add the vegetable mixture and remaining stock and cook 5 minutes until everything is done and flavors have mixed. Adjust thickness with remaining flour and optional white wine.

  5. Serve over rice with hot fresh bread and lots of beverages. Louisiana lowfat at its best!

  6. This recipe yields 8 servings.


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