Emprimir
Correo Electrónico
 |
Ingredientes
- 1/2 cup margarine
- 1/2 cup all-purpose flour
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 15 oz. can diced tomatoes
- 3/4 cup chicken broth (You could use clam juice)
- 3/4 cup white wine (if you don't have wine you can double the chicken broth)
- 1/2 teaspoon basil
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
- 1/2 cup scallions, chopped (including green parts)
- 1 lb. medium shrimp, peeled (deveined)
- 3-4 cups cooked white rice
View Full Recipe at Colie's Kitchen
.%3C/p%3E%3Cp%3EAdd%20celery,%20onion,%20garlic,%20and%20bell%20pepper,%20simmer%2010%20minutes.%3C/p%3E%3Cp%3EStir%20in%20tomatoes,%20chicken%20broth,%20wine,%20basil,%20thyme,%20bay%20leaf,%20salt,%20and%20pepper.%20Bring%20to%20a%20boil,%20simmer%20for%2020-25%20minutes,%20stirring%20frequently,%20until%20vegetables%20are%20tender.%3C/p%3E%3Cp%3EThin%20with%20chicken%20broth%20if%20roux%20is%20too%20thick.%20Add%20hot%20sauce%20to%20taste,%20scallions,%20and%20shrimp.%3C/p%3E%3Cp%3ESimmer%205%20minutes,%20or%20until%20shrimp%20are%20no%20longer%20pink.%3C/p%3E%3Cp%3ERemove%20bay%20leaf.%3C/p%3E%3Cp%3EServe%20over%20rice.%20(use%20brown%20to%20save%20on%20calories)%3C/p%3E%3Cp%3ECheck%20Out%20Our%20Online%20Recipe%20Book:%20www.CafeChatterbox.com%3C/p%3E){kind=link}