Friday, November 1, 2013

Nawlins Shrimp and Rice!

Hey Guys!

Sorry I have been neglecting my recipe updates the past few weeks! Justin has started working a lot more and we are waking up a lot earlier so when I get home from work I pretty much cook dinner, do dishes, and go to sleep it feels like! Its no excuse, but I thrive on a routine and schedule and now that it is having to change I feel crazy!
So, hopefully this recipe will make it up to you guys! It is adapted from Martha Stewart

Nawlins Shrimp and Rice
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 green bell pepper, chopped     
  • 1 large onion, chopped
  • 2 celery stalks, cut into 1/2-inch-thick pieces
  • 1 can of crushed tomatoes
  • 1 can (14 1/2 ounces) low-sodium chicken broth
  • 2 teaspoons parsley, plus more for garnish
  • 1 1/2 teaspoons Cajun seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coarse salt
  • hot sauce, such as Tabasco, to taste
  • 1 pound large shrimp (21 to 30), peeled and deveined
  • 2 cups cooked white rice, for serving 

  1. Melt your butter in a large Dutch oven over medium heat. Add flour and stir until light brown (3-5 minutes) add bell pepper, onion, and celery. Cook, stirring occasionally, until softened, about 7 minutes.
  2. Add tomatoes, broth, all spices, salt, and hot sauce to vegetable mixture
  3. Bring you mixture to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through (3-5 minutes)
  4. This makes either 4 large servings or 6 smaller servings so serve your shrimp mixture over your divided rice. You can garnish it with a little bit more parsley if you wish!

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