- (2) packages of frozen shrimp
- (1) green pepper chopped
- (1) med onion chopped
- (4) stalks of celery chopped
- (3) cloves of garlic chopped
- (1) can tomatoes with green chilies
- (1) Stick of Butter
- (2 to 4) tablespoons of flour
- (1) tsp of Worcestershire sauce
- Juice of one lemon
- Tony Chachere’s to taste
- Crystal Hot Sauce to taste
- Salt and Pepper to taste
- ¼ cup chopped fresh parsley
- Optional – white wine as much as 1 cup
Directions:
Chop all of your vegetables and the garlic first and put them in a bowl. Use a large heavy skillet or dutch oven and put in the stick of butter and let it melt over medium heat. Add flour to the melted butter once it is all melted and keep stirring continuously with a wooden spoon until the mixture is like a thick blonde roux (this will not take long). I always add the flour one tablespoon at a time and mix between each addition, so if it gets thick enough after two tablespoons that is all you will need.
Once you have the roux add the chopped vegetables and keep stirring while they cook (this should take about 5 to 10 minutes). The mixture will be thick and paste like. Once the vegetables are cooked add the lemon juice, can of tomatoes, and Worcestershire sauce and stir thoroughly. If the mixture is too thick you can always thin it down with white wine, which is what I almost always do. Then add the remaining spices and the shrimp, except the parsley. Heat thoroughly using medium heat, but make sure to not over cook it. Lastly, serve the sauce over white rice and add parsley to the top as a garnish.
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