Recipe
- 1 pound cooked, peeled and deveined shrimp
- ¼ cup unsalted butter
- ½ cup chopped onion
- 1 cup celery
- ¼ cup chopped green pepper
- 2 tablespoons flour
- ⅛ teaspoon cayenne pepper
- ½ teaspoon celery seed
- ¼ teaspoon nutmeg
- ¼ teaspoon ground coriander
- ¼ teaspoon paprika
- 1 bay leaf
- 2 teaspoons dried parsley
- 2 cups unsalted canned petite diced tomatoes, drained
- 1 ½ cups salted canned petite diced tomatoes, drained
- ½ water
- cooked rice, keep warm
Melt butter in a large skillet. Lightly sauté onion, celery and green pepper. Blend in flour. Add remaining ingredients except shrimp and rice and mix well. Cover and simmer 30 minutes. Stir in shrimp and continue to simmer until shrimp are heated through. Remove bay leaf and serve over warm rice.
Contributed by Joyce Taylor From: No-Salt Seafood: All the Flavor Without the Salt
DID YOU KNOW?
Shrimp are fast growers, and some species can reach 7-8 inches in length in less than 2 years!
Erika Young, Coastal and Marine Education Specialist
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