The quarantine has started a new movement of home cooking. People at home are experimenting with items in their fridge and pantry to pass their time and fill their souls. So, here’s a recipe that does both while using ingredients that are mostly in your home. The best part is, you can substitute a few ingredients to your liking and just have fun cooking and serving this delicious seafood dish.
- 2 lbs peeled and deveined shrimp
- 1/4 lb of butter
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced tomato
- 3 cloves of garlic, minced
- 2 bay leaves
- 1 cup of flour
- 1/2 cup tomato sauce
- 2 quarts (8 cups) of shrimp stock
- 1 cup of sliced green onions
- 1/2 cup chopped parsley
- Salt and pepper to taste
- Tabasco pepper sauce
- In a sauce pot, melt butter over medium heat.
- Add onions, celery, red and green bell peppers, garlic, and bay leaves.
- Sauté for 10 minutes or until vegetables have softened.
- Whisk in flour to create a white roux.
- Stir in tomato sauce and stock.
- Bring to a boil and simmer for 45 minutes, stirring occasionally so mixture does not stick.
- After 45 minutes, add shrimp, green onions, parsley and cook for an additional 15 minutes.
- Season with salt, pepper, and hot sauce.
- Eat over steamed white rice.
Recipe Courtesy of: Toronto Chef’s Open Source Cookbook.