| 4 Tbsp vegetable oil |
2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 4 Tbsp flour |
2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1 medium onion, chopped |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 2 stalks celery (leaves included), chopped |
1/3 stalk |
$1.99 per pound
|
$0.06 |
| 3 cloves garlic, chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 (6 oz) can tomato paste |
1 fl oz |
$1.29 per 6 ounces
|
$0.21 |
| 1 (14.5 oz) can diced tomatoes (or ro-tel if you like spicy) |
2 3/8 fl oz |
$2.19 per 28 ounces
|
$0.09 |
| 2 c shrimp stock or water |
1/3 cup |
n/a
|
|
| 1 bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.70 |
| about 1 tsp salt, or to taste |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| ½ tsp black pepper, or to taste |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| ½ tsp cayenne pepper, or to taste |
0.08 teaspoon |
$3.65 per 3 ounces
|
$0.01 |
| 1 ½ lbs shrimp, peeled and deveined |
1/4 lb |
$6.99 per pound
|
$1.75 |
| chopped parsley or green onion for garnish |
1/6 parsley |
$1.09 per cup
|
$0.00 |
| Total per Serving |
$2.90 |
| Total Recipe |
$17.42 |
Suggestions?