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2 tablespoons butter or olive oil
1 cup cubed bell pepper
1 cup cubed onion
1/2 cup cubed celery
2–3 tablespoons pre-made roux*
1 pound small shrimp (50–100 count; usually come peeled)
2 cans (10 ounces each) Ro-Tel
1 tablespoon Worcestershire sauce
1 teaspoon Liquid Smoke
1 teaspoon Louisiana hot sauce
1 pound medium shrimp (20–30 count), peeled and deveined
1/3 cup sliced green onion tops
3 tablespoons parsley
3–4 cups cooked rice

In large saucepan, place butter or oil and heat over medium heat. Add bell pepper, onion and celery and sauté for a few minutes, until limber. Blend in roux, adding additional oil if necessary to prevent this mixture from browning excessively. Roux must be thoroughly dissolved and not lumpy! Correct color is light brown.

Add small shrimp, and cook for another minute, adding water if necessary to keep sauce from getting too thick. Add Ro-Tel, Worcestershire, Liquid Smoke and hot sauce and continue to cook, lowering heat to simmer. Cook for another 15 minutes to allow the shrimp and seasoning to saturate the flavor of the base stock. Add additional hot sauce, salt or black pepper to taste.

Add medium shrimp, green onions and parsley and continue to cook on low heat until shrimp turn medium pink, about 3–5 minutes.

Serve over rice. Serves 6.

*If your local grocery store doesn’t carry pre-made roux, you can order it online at www.cajungrocer.com.

June 2007 Recipe Contest Recipe Contest