Shrimp and vegetables are lightly simmered in a roux-enriched sauce with bold Cajun spices and served over rice!
Ingredients :
1 ½ pounds medium shrimp peeled and deveined
1 tablespoon Cajun seasoning
1 tablespoon vegetable oil
⅓ cup butter
⅓ cup all-purpose flour
1 small onion chopped
½ green bell pepper chopped
2 ribs celery chopped
¼ teaspoon dried thyme leaves
4 cloves garlic minced
3 cups shrimp stock or chicken broth
2 cups diced fresh tomatoes
3 tablespoons Worcestershire sauce
2 bay leaves
salt and black pepper to taste
¼ cup sliced green onion
¼ cup chopped fresh parsley
½ lemon juiced
Directions :
Toss shrimp with Cajun seasoning. In a skillet, heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.
Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.
Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.
Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.
Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.
