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Ingredients
- 1/3 c. Minced Bacon
- 1/3 c. All-Purpose Flour
- 4 x Stalks Celery, minced
- 1 x Large Onion, minced
- 1 x Large Green Pepper, minced
- 6 x Green Onions, minced
- 1 c. Tomato Paste
- 3 c. Seafood Stock
- 2 c. Water
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Granulated Sugar
- 1 x Creole Spices
- 2 lb Uncooked, shelled Shrimp
- 1/4 c. Chopped Fresh Parsley
Directions
- * Instead of using bacon fat to blend with the flour, it can be liquid removed off and you can use oil.
- cook bacon in large, heavy pan over medium heat till fat escapes and bacon is crisp. Blend in flour and whisk till it burns a peanut brown color. Add in celery, onion, green pepper and green onions and cook, stirring till vegetables soften, about 10 min.
- Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mix into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, till sauce thickens, about 10 min.
- Add in uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just till shrimp turn pink. taste and adjust seasonings. Serve warm over warm rice. 4 servings. By Christophe Ritoux, Cajun House,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 579g | |
| Recipe makes 4 servings | |
| Calories 471 | |
| Calories from Fat 121 | 26% |
| Total Fat 13.43g | 17% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 358mg | 119% |
| Sodium 1059mg | 44% |
| Potassium 1425mg | 41% |
| Total Carbs 33.92g | 9% |
| Dietary Fiber 5.4g | 18% |
| Sugars 14.76g | 10% |
| Protein 53.69g | 86% |
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