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▢1 ½ pounds medium shrimp peeled and deveined
▢1 tablespoon cajun seasoning
▢1 tablespoon vegetable oil
▢⅓ cup butter
▢⅓ cup flour
▢1 small onion chopped
▢½ bell pepper chopped
▢2 ribs celery chopped
▢¼ teaspoon thyme
▢4 cloves garlic minced
▢3 cups shrimp stock or chicken broth
▢2 cups tomatoes fresh (not canned), diced
▢3 tablespoons Worcestershire sauce
▢2 bay leaves
▢salt & pepper to taste
▢¼ cup green onion
▢¼ cup parsley
▢½ lemon juiced
Instructions
Toss shrimp with cajun seasoning. 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.
Serve over rice.
Notes
For more flavor, shell your own shrimp. Add shells (and heads), add to chicken broth and simmer on low 20 minutes. Strain and discard shells. Use this broth in place of chicken broth.
Do not overcook shrimp, cook just until pink on each side in step 1. The shrimp will finish cooking through when reheating.
Nutrition Information
Calories: 458 | Carbohydrates: 21g | Protein: 42g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 469mg | Sodium: 2190mg | Potassium: 801mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2889IU | Vitamin C: 54mg | Calcium: 362mg | Iron: 6mg
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