Shrimp and Rice With Sweet Red Sauce
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1⁄2 cup flour
- 1⁄4 cup butter (not margarine)
- 2 tablespoons butter
- 1⁄2 medium onion, finely chopped
- 1⁄3 cup green pepper, course chopped
- 1 (14 ounce) can plain diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 teaspoon chopped garlic, with juices
- 1 tablespoon Tabasco jalapeno sauce (can omit if necessary)
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup sugar (omit this if you don't like sweet sauces) or 1/4 cup Splenda sugar substitute (omit this if you don't like sweet sauces)
- 1 cup milk
- 1 lb frozen small peeled shrimp
- hot cooked rice (8 servings)
directions
- Make a roux like this: Take the 1/2 cup flour and put it in a microwave safe glass measuring cup or other dish with 1/4 butter and microwave on high at one minute intervals, stirring well with a fork after each minute. NOTE: YOUR DISH WILL BE HOT USE CAUTION. Repeat this process until a light caramel color is achieved. Don't be tempted to skip the stirring process or nuke for longer than 1 minute intervals because microwaves vary greatly in cooking strength and you could end up with a burned mess fast.
- Meanwhile, in a med-large stockpot sauté green onion and green pepper in remaining 2 TB of butter on med-high heat until onions are lightly caramelized or brown on edges.
- Turn down heat to low and add roux (flour and butter mix) to onions and green peppers.
- Slowly add diced tomatoes then tomato sauce, stirring constantly and scraping bottom of pot to ensure flour is incorporated well and not stuck to bottom of the pot. Add garlic, Tabasco, Worcestershire, milk and sugar.
- Simmer on LOW 10-20 minutes stirring often (want to get everything nice and hot). Add frozen shrimp and simmer 10 minutes longer.
- Serve over hot, cooked rice and enjoy.
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RECIPE SUBMITTED BY
Caryn Dalton
United States
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.