Prep 20 mins
Cook 10 mins
I love all different colors and flavors of peppers. This recipe gets some of its "heat" from Poblano pepper and the rest from the cayenne. My son Mark loved this!
- 4 tablespoons canola oil
- 4 tablespoons flour
- 1 bunch green onion, chopped med
- 1⁄2 cup celery, fine dice
- 1 green pepper, small dice
- 1⁄2 red pepper, small dice
- 1 poblano pepper, small dice
- 1⁄2 bell pepper, small dice (yellow or orange color)
- 2 garlic cloves, mashed and chopped
- 1⁄4 cup parsley, chopped (flat leaf parsley)
- 3⁄4 cup chicken broth
- 1 1⁄2 lbs peeled shrimp
- 1⁄4 cup soft butter
- 1 tablespoon thyme
- 1 tablespoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon salt
- Mix the spices and set aside.
- In a heavy cast iron skillet heat the oil, add flour and make a roux – stir the oil and flour over medium heat until almost mahogany colored. This process will take a little while.
- Add the vegetables except the parsley all at once. Add half of the spices and mix. Remove from the heat.
- Mix the remaining spices with the raw shrimp. Put the skillet back on the flame and add the shrimp. Stir until they begin to turn pink. Add chicken broth gently and simmer until bubbling quietly.
- Add the butter a small dollop at a time and shake the pan to amalgamate into the sauce. Don’t stir too much as the sauce could separate. Add the parsley, reserving 2 TB for garnish. Turn out onto a rimmed shallow bowl and top with reserved parsley. Serve over steamed rice.