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Ingredients
2 Pounds raw, jumbo shrimp
1/4 Cup shortening
1/4 Cup flour
2 Tablespoons onion, chopped
2 Tablespoons green pepper, chopped
1 Tablespoon celery, chopped
Butter
1/2 Teaspoon garlic, crushed
2 Sprigs parsley, finely chopped
1 Cup fresh tomatoes, peeled and chopped
3/4 Cup dry white wine
2 Cups bottled clam broth
Salt & pepper
1 Sprig thyme, or 1/4 teaspoon powdered thyme
2 Bay leaves
Instructions
Shell and de-vein shrimp. Make a roux with shortening and flour. Saut� onion, green pepper, and celery in small amount of butter; add to roux. Add garlic, parsley, tomatoes, shrimp, wine, claim broth, salt, pepper, thyme and bay leaves. Simmer 20 minutes. Correct seasonings. Serve over rice.