| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 1/4 |
c |
Flour |
| 1 |
cn |
(8-oz) tomato sauce |
| 1/4 |
c |
Celery; chopped |
| 1 |
c |
Onion; chopped |
| 3 |
tb |
Green onions; chopped |
| 3 |
tb |
Parsley; chopped |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Red pepper (up to) |
| 1/2 |
c |
Sherry wine |
| 1 1/2 |
lb |
Peeled shrimp; raw |
|
|
Cooked rice |
INSTRUCTIONS
Make a golden roux by blending flour in hot oil; stir on low heat until
desired color. Add onion, celery; cook until clear, about 10 minutes. Add
tomato sauce and cook 10 minutes more. Add the raw shrimp and green onions;
cook about 10 minutes. Add sherry wine and parsley; cook an additional 10
minutes. If sauce is too thick, add 1/2 cup water after adding the sherry.
Serve over rice.
This recipe was a Tri-Color winner at the Rice Festival.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”