Recipe by Caryn Dalton
This is a sweet thick shrimpy red sauce that our family really enjoys served over hot rice. The use of frozen salad shrimp makes this super fast too. Try it, if you like sweet tomato glazes/sauces, I think you'll love it. You'll also learn my trick for making a fast "roux" in the process. Remember, this is a sweet sauce, so if you don't like that kind of thing, you might want to skip this recipe.
Top Review by surus
This was way too sweet. The combination of tomato sauce and milk made it taste like cream of tomato soup (as my husband described it.) I ended up rinsing all the sauce off the shrimp so we didn't have to throw them out. Sorry, but I would not make this again.
- 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) canplain 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 See How It's Made
- 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.