1 pound medium raw shrimp, size 31-40 peeled and deveined
2 Tobasco Sauce, drops
1 1/2 tsp ground pepper
Directions:
Preheat large sauté pan over medium-low heat and add butter and oil. When butter is melted, stir in flour to form a roux. Cook roux, whisking constantly, until the color of peanut butter, about 5 to 7 minutes.
Add onion, green pepper, celery, garlic, bay leaves, and Creole seasoning and sauté until veggies are soft, about 5 minutes. Pour in tomatoes and stock, stir well, and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
Add shrimp and stir until just cooked through, about 3 minutes. Add hot sauce and salt and pepper, to taste. Serve over hot cooked rice and garnish with freshly chopped parsley or chives.
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1 pound medium raw shrimp, size 31-40 peeled and deveined
2 Tobasco Sauce, drops
1 1/2 tsp ground pepper
Directions:
Preheat large sauté pan over medium-low heat and add butter and oil. When butter is melted, stir in flour to form a roux. Cook roux, whisking constantly, until the color of peanut butter, about 5 to 7 minutes.
Add onion, green pepper, celery, garlic, bay leaves, and Creole seasoning and sauté until veggies are soft, about 5 minutes. Pour in tomatoes and stock, stir well, and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
Add shrimp and stir until just cooked through, about 3 minutes. Add hot sauce and salt and pepper, to taste. Serve over hot cooked rice and garnish with freshly chopped parsley or chives.
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