Friday, January 31, 2014

Recipe: Shrimp South Lousiana

Gulf shrimp

Serves 6 

¼ C shortening, plus 1 Tbsp 
¼ C flour 
1 large white onion, chopped 
1 bunch green onions, white and pale green parts only, sliced 
¼ C green bell pepper, chopped 
½ C celery, chopped 
1 tsp garlic, minced 
1 can Ro*tel 
8 oz tomato sauce (preferably homemade—see recipes in Basics section) 
Salt, pepper OR Creole seasoning, to taste 
1 Tbsp Worcestershire sauce 
2 lbs shrimp, peeled and deveined 
Hot cooked rice 

Have vegetables ready and melt shortening in large skillet or saucepan. Stir in flour to make a smooth roux and cook over medium heat, stirring constantly, until roux reaches desired darkness (I like mine dark brown). Stir in onions, green onions, bell pepper, celery, and garlic, remove form flame, and keep stirring until vegetables stop sizzling. Add Ro*tel and tomato sauce, return to low flame, stir in seasonings to taste and Worcestershire sauce, and simmer 30 minutes. Add shrimp and cook 20 minutes longer. Serve over rice.

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