Prep 30 mins
Cook 2 hrs
Shrimp cooked any way is great to eat. Most don't realize how nutritious shrimp is and how lean it is. Properly cooked shrimp can provide a very tasty way to eat lo-fat and enjoy it. When I put this recipe together, I didn't have to make a lot of changes to accommodate the lo-fat needs. When you consider the method and ingredients with the minimum of oil the dish is naturally good for you. That of course included fat intake..... Recipe came from I Want 'Dat Cajun Cookbook
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1⁄2 cup bell pepper, chopped
- 1⁄4 cup celery, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon parsley flakes
- 1 teaspoon salt
- 1 tablespoon cajun seasoning
- 1 lb shrimp (weight of peeled shrimp)
- 3 tablespoons all-purpose flour
- 3 cups shrimp stock, instructions provided in recipe
- 1⁄4 cup green onion, finely chopped
- 3 cups cooked rice
- Peel, clean, butterfly and devein shrimp.
- Reserve cleaned shrimp in a cool place.
- Place shrimp peelings in 1 quart of water in a pot and boil for 1 hour.
- Continue to add water to maintain boiling level.
- After 1 hour has passed, strain liquid and return to heat to boil.
- Reduce to 3 cups stock and reserve (It is a good idea to keep the stock hot for adding to the skillet later in the recipe).
- In a 10" skillet with 2" sides heat oil on high heat until hot and add onion, bell pepper, celery, garlic, parsley, salt and Cajun seasoning.
- Stir well and saute' on high heat until onion begins to wilt and moisture from the vegetables has evaporated.
- Add shrimp and stir well.
- Shrimp will release a lot of liquid.
- Saute' until shrimp liquid has mostly evaporated.
- Add flour and stir in well.
- Slowly add shrimp stock a little at a time, stirring to blend completely before adding more.
- Stir until completely blended, cover, reduce heat to low, and simmer for 10 minutes.
- Add green onion and stir well.
- Serve over cooked rice (1/2 cup of rice per serving).