A cajun and creole dish of shrimp in a tasty roux gravy.

Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Ingredients
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 4 cloves garlic
  • 1 teaspoon thyme, chopped
  • 2 cups shrimp stock
  • 1 cup tomato, diced
  • 1 tablespoon creole seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 pound shrimp shelled and deviened
  • hot sauce to taste
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 1/2 cup green onions, sliced
  • 1/4 cup parsley, chopped
Directions
  1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
  2. Add the onion, celery and peppers and cook until tender, about 8-10 minutes.
  3. Add the garlic and thyme and cook for a minute.
  4. Whisk in the stock, add the tomato, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
  5. Add the shrimp and cook until cooked, about 5 minutes.
  6. Season with hot sauce, salt and pepper to taste.
  7. Mix in the butter lemon juice, green onion and parsley and enjoy over cooked rice.

Tip: If you do not have shrimp stock, simmer the shrimp shells in chicken stock or beer for 30 minutes.
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