| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick butter |
| 2 |
tb |
Flour |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1/3 |
c |
Chopped bell pepper |
| 1 |
|
Clove (large) garlic; mashed |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Minced parsley |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
c |
Water |
| 1 1/2 |
lb |
Shrimp; peeled and deveined |
|
|
Hot cooked rice |
INSTRUCTIONS
In a heavy 2 quart saucepan, melt butter. Add flour and cook over low heat,
stirring constantly to make a light brown roux. Add onion, celery, bell
pepper and garlic. Cook until vegetables are soft. Add remaining
ingredients except for shrimp. Simmer for 15 minutes, stirring
occasionally. Add shrimp and cook until done, 3 to 5 minutes. Turn off and
let cool. Flavor is enhanced if refrigerated overnight and reheated. Serve
over hot rice. Yield: 6 servings.
MRS. VINCENT FOSTER
HOPE, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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