| |
| |
| 1/2 tsp |
|
cayenne pepper |
|
| 1/2 tsp |
|
salt |
|
| 1/2 tsp |
|
black pepper |
|
| 1/2 tsp |
|
dried basil |
|
| 1/2 tsp |
|
dried thyme |
|
| 1/2 cup |
|
onion, diced |
|
| 1/3 cup |
|
celery, diced |
|
| 1/3 cup |
|
green bell pepper, diced |
|
| 1 cup |
|
chicken stock |
|
| 1 cup |
|
clam juice |
|
| 1/4 cup |
|
vegetable oil |
|
| 1/3 cup |
|
flour |
|
| 1/2 cup |
|
butter |
|
| 1 pound |
|
shrimp, peeled & deveined |
|
| 3 |
|
green onions, finely chopped |
|
| 3 cups |
|
rice, cooked |
|
|
|
| |
| 1 |
In a small bowl, combine cayenne, salt, white and black pepper, basil, and thyme. Mix well. Stir in onion, celery, and bell pepper. Set aside. |
| 2 |
In a small saucepan, heat chicken stock and clam juice until poiling. Reduce to low and hold warm. |
| 3 |
Heat a medium skillet over medium-high heat. Add oil and when hot, but not smoking, whisk in flour to make a roux. Cook, stirring frequently, about 2 minutes. Add reserved vegatables and seasonings and cook, stirring often, until mixture is a dark reddish-brown, about 3 minutes. Lower heat and allow to cook for several minutes. Add 1/4 cup of hot stock, stirring well to incorporate. Continue adding the stock in 1/2 cup increments until all of the stock has been added. Set aside. |
| 4 |
In a large skillet melt butter over medium-high heat. When foam has subsided, add shrimp and cook for 1 minute. Add green onions and continue cooking until shrimp are pink. Remove shrimp and whisk vegatables into pan. Return shrimp to skillet and mix well. |
| 5 |
Server over cooked rice. |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
446.12 |
|
| Calories From Fat (51%) |
|
228.75 |
|
| |
|
% Daily Value |
| Total Fat 25.87g |
|
40% |
|
| Saturated Fat 10.57g |
|
53% |
|
| Cholesterol 179.53mg |
|
60% |
|
| Sodium 590.66mg |
|
25% |
|
| Potassium 314.72mg |
|
9% |
|
| Carbohydrates 33.59g |
|
11% |
|
| Dietary Fiber 1.44g |
|
6% |
|
| Sugar 0.00g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 32.15g |
|
|
|
| Protein 19.27g |
|
39% |
|
|
|
| |
| Recipe Type |
| Main Dish, Seafood |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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