***New Orleans-Style Shrimp and Rice *** (SHARE this pic so it saves on your Timeline & you have it when you want to make it) Join us here for more everyday fun, tips, recipes, weight loss support & motivation >>> Slim & Trim with TY Ingredients 8 tablespoons (1 stick) unsalted butter 1 tablespoon plus 1 teaspoon all-purpose flour 2 green bell peppers, cut lengthwise into 1/4-inch-thick slices 1 large onion, halved lengthwise and cut into 1/4-inch-thick slices 2 celery stalks, cut into 1/2-inch-thick pieces 6 canned whole plum tomatoes (from one 28-ounce can), crushed 1 can (14 1/2 ounces) low-sodium chicken broth 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish 1 1/2 teaspoons Cajun seasoning 1/2 teaspoon paprika 1/2 teaspoon coarse salt 1/2 teaspoon hot sauce, such as Tabasco, or to taste 1 pound large shrimp (21 to 30), peeled and deveined 2 cups cooked white rice, for serving Directions Step 1 Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce. Step 2 Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes. Step 3 Sprinkle shrimp with parsley, and serve over rice.
Posted on: Sun, 23 Mar 2014 23:28:18 +0000