Shrimp sauce piquante
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Cooking oil |
1 | cup | All-purpose flour |
1 | can | Tomato paste |
1 | can | Tomato sauce |
1 | medium | Bell pepper, chopped |
1 | can | Rotel tomatoes, diced |
4 | 6 c. water | |
Salt to taste | ||
Cayenne pepper to taste | ||
1 | medium | Onion, chopped |
2 | Stalks celery, chopped | |
3 | cups | Rice, cooked |
Directions
Make roux with oil and flour; brown flour until it turns a medium brown. Add onion, bell pepper, and celery; cook until mixture sticks to pot. Add tomato sauce, tomato paste and Rotel® tomatoes; cook about 1 hour. Add salt and cayenne pepper to taste. Add water to ingredients, and cook another 2-3 hours. During the last 30 minutes, add 1-½ pounds deveined, cleaned shrimp. Serve over rice.
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