Yield: 1 Servings
|1 pounds||Shrimp; (cleaned)|
|4 tablespoons||Cooking Oil|
|1 large||Onion; (chopped)|
|Green Onions; (chopped)|
|½ cup||Celery; (chopped)|
|½ teaspoon||Cayenne Pepper|
|1 medium||Bell Pepper; (diced)|
|¼ teaspoon||Black Pepper|
|2||Cloves Garlic; (diced)|
|1 teaspoon||LA Hot Sauce; (optional)|
|4 cups||Cooked Wht. Rice|
Notes: From Margie's Cajun Foods.
In a 5 quart dutch oven, saute shrimp, onion, celery, bell pepper, and garlic in 4 tablespoons oil. Add paprika, cayenne pepper, hot sauce, and black pepper. Cook until all water has evaporated and shrimp are pink in color. Add 2 tablespoons flour and stir until well mixed. Cook until slightly brown, stirring constantly. Add 2 cups water and bring to a boil.
Lower heat and simmer for 5 minutes. Add green onions and cook 2 minutes.
Serve over cooked white rice. Makes 4 servings.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 9, 1998