Shrimp and Crab Meat With Rice
photo by Eric R.
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 teaspoon olive oil
- 1⁄4 teaspoon granulated garlic
- 2 1⁄2 cups chicken broth
- 1⁄4 cup flour
- 3 tablespoons lemon juice
- 1⁄8 teaspoon cayenne pepper (to taste)
- 2 teaspoons Tabasco sauce
- 1 1⁄2 lbs shrimp, peeled and deveined
- 1 1⁄2 lbs lump crabmeat
- 1⁄4 cup green onion, chopped
- 1⁄4 cup fresh parsley or 1 1/2 tablespoons dried parsley
- 3 cups cooked basmati rice or 3 cups brown rice
directions
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.
Tweaks
-
After reading that this was a “bland” recipe and confirming the sauce itself was bland...we added the following: 1/2 dehydrated ghost pepper and 8 oz of sliced baby Bella mushrooms in with celery sauté Added 1-2 tablespoon of Maggie Sauce Used half portion of the recommended cayenne pepper At the end I added 1 tbsp extra creamy butter, 1/8 cup of red wine(blend) and 1/4 cup more chicken broth. **we used Cholula instead of Tabasco
RECIPE SUBMITTED BY
Eric R.
Philadelphia, PA