| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Shrimp, Cajun | 1 | Servings | |
INGREDIENTS
| 1 | Stick butter; unsalted | |
| 2 | md | Onions; chopped |
| 1 | Celery rib; finely chopped | |
| 3 | Garlic cloves; minced | |
| 1 1/2 | ts | Jalapeño pepper; minced |
| 2 | tb | All-purpose flour |
| 1 | 14 ounces ca italian chopped tomatoes; juices reserved | |
| 1 | tb | Sweet paprika |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper; freshly ground |
| 1 | pn | Cayenne pepper |
| 2 | lb | Medium shrimp; shelled and deveined |
| 4 | Scallions; chopped | |
| 1/2 | c | Parsley; chopped |
| 3 | c | Rice; cooked |
INSTRUCTIONS
1. In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. 2. Add garlic and jalapeño and cook for 2 minutes. Add flour and cook, stirring constantly, for 5 minutes. 3. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. 4. Add shrimp and stir until they curl and turn pink, 2-3 minutes. Stir in the scallions and parsley and serve over cooked rice. Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <recipelu@geocities.com> on Dec 30, 1997
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