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Ingredientes
- 1 pound shrimp (raw)
- Celery tops
- 1/2 c. celery (diced)
- 1/2 c. onion (diced)
- 1 sm. clove garlic (chopped), optional
- 1/4 c. butter, divided
- 2 c. canned tomatoes
- 1/2 c. tomato puree
- 1/4 c. green pepper (diced)
- 3 tbsp. flour
- 1/2 c. scallops (quartered)
- 1/2 c. okra
- Dash Tabasco sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 bay leaf
- 2 teaspoon salt
- 1/2 c. crabmeat
- 1/2 c. whole oysters
- 1 c. cooked rice
Direcciones
- Peel shrimp - dice - save hulls. Put shrimp hulls and celery tops in 2 qts of water. Boil 30 min. Strain. Save liquid.
- Saute/fry celery, onion, green pepper, onion in 2 tbsp. butter till tender (not brown). Add in tomatoes, tomato puree, 1 qt of strained stock. Let simmer 25 min.
- Make a roux by melting 2 tbsp. butter and stirring in the flour. Fold in but don't brown. Stir roux into stock and vegetables and simmer for 5 min. Add in diced shrimp, scallops, okra, Tabasco, Worcestershire, bay leaf, salt. Simmer 20 min. Remove bay leaf. Return to stock and simmer 5 min. Remove from heat. Add in crabmeat and oysters. Serve in soup plates or possibly casserole with or possibly without rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 87 | 32% |
| Total Fat 9.91g | 12% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 1257mg | 52% |
| Potassium 603mg | 17% |
| Total Carbs 20.29g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.85g | 3% |
| Protein 24.59g | 39% |
