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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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This one is a crowd pleaser. I can't remember where I found this one but you'll love it. I think the clam juice makes the difference. Enjoy! Ingredients:
1/2 cup butter |
1/4 cup all-purpose flour |
1 cup green onion, thinly sliced |
1 cup onion, chopped |
1 green bell pepper, cored, seeded, and chopped |
1/2 cup celery, chopped |
2 garlic cloves, minced |
1 bay leaf |
1/4 teaspoon dried thyme |
1/2 teaspoon dried basil |
8 ounces tomato sauce |
1 cup dry white wine |
8 ounces clam juice |
1/2 cup water |
1 tablespoon worcestershire sauce |
1/2 teaspoon white pepper |
1 teaspoon tabasco sauce |
1 tablespoon lemon zest, grated |
1 tablespoon fresh lemon juice |
1/4 cup parsley, chopped |
1 1/2 lbs fresh shrimp, peeled and deveined (can also use frozen shrimp) |
cooked rice, hot |
Directions:
1. In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.
2. Increase heat to high and add tomato sauce, wine, clam juice, water, worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.
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