Total Time
Prep 10 mins
Cook 15 mins

This is a spicy, roux based, shrimp dish and is great served over rice or pasta.

Ingredients Nutrition


  1. Melt butter in a large skillet over medium heat.
  2. Stir in flour and cook 3 minutes, stirring constantly, to make a golden brown roux.
  3. Add onions, celery, jalapeno and garlic.
  4. Cook 3 minutes.
  5. Gradually stir in clam juice (or shrimp broth).
  6. Add cilantro, salt and pepper.
  7. Cook 1 more minute.
  8. Add shrimp and toss to coat.
  9. Cover skillet and cook 3 minutes, or until shrimp is pink and no longer translucent.
  10. Remove from heat, add lime juice and season to taste. (Tabasco is our preferred seasoning)
  11. Serve immediately with cooked rice or angel hair pasta.
Most Helpful

I can't believe no one has tried this yet..We had this on New Years Day. I know, not very traditional but I'm glad we did. This was delicious! I will save this recipe for Summer meals though because it is so light and refreshing. I used the shrimp broth instead of the clam juice. I forgot to add the lime juice at the end of cooking, so we just squeezed it on our individual servings. Served it over rice.This is a good one to include in a Mexican themed meal. But it actually only served 2..We went back for seconds!

Ronamay January 27, 2004

delicious recipe, i used gluten free flour for the roux and served with homemade gluten free bread, quinoa and green salad

ChefDebs February 10, 2013

Yummm, over white rice, and looks pretty too! Added 1/2 a red pepper. Don't be afraid to add water to get the sauce the consistancy that you want.

mjzukoff October 23, 2008