| 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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