Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!

Ingredients Nutrition


  1. Melt butter in a 4-5 quart pan over medium heat. Stir in flour until bubbly. Stir in green onion, yellow onion, bell pepper, celery, garlic, bay leaf, thyme and basil.
  2. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
  3. Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and hot pepper sauce to taste. Bring to a boil while stirring over high heat.
  4. Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 to 4 3/4 cups, (about 45 minutes).
  5. Stir in lemon peel, lemon juice, parsley and shrimp. Simmer until shrimp are heated through.
  6. Serve over hot cooked rice. Makes 6 servings.
Most Helpful

5 5

THIS IS AWESOME DELICIOUS!!! The only thing I changed was instead of 8 oz. clam juice I used 8 oz. chicken broth, 6 TBSP butter instead of 8, about 6-8 garlic cloves (I just LOVE garlic) and I added the green onions towards the end with the shrimp. I had about 21 huge prawns that I chopped each into thirds so there were bite size chunks of shrimp all throughout. I served over white rice. I will definitely make this one a lot. Thank You.

5 5

Thank you for a wonderful recipe. I made this last night, and it was really terrific. I had frozen raw shrimp so I thawed them and added them near the end, giving them a little more time to cook. This recipe is definitely on my favorites list. I had chopped the vegetables earlier, so it was not much trouble when it came time to cook..

5 5

Outstanding! One of my favorite meals I've made. I skipped the liquid smoke and used (thawed) frozen raw shrimp that my husband shelled and threw in the simmering sauce 6 minutes before it was finished. Otherwise I stayed true to the recipe. Served over jasmine rice with sauteed spinach and king cake for a wonderful Mardi Gras meal. Thanks so much! This will be on the Mardi Gras menu every year :)