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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
1. Peel, clean, butterfly and devein shrimp.
2. Reserve cleaned shrimp in a cool place.
3. Place shrimp peelings in 1 quart of water in a pot and boil for 1 hour.
4. Continue to add water to maintain boiling level.
5. After 1 hour has passed, strain liquid and return to heat to boil.
6. 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).
7. 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.
8. Stir well and saute' on high heat until onion begins to wilt and moisture from the vegetables has evaporated.
9. Add shrimp and stir well.
10. Shrimp will release a lot of liquid.
11. Saute' until shrimp liquid has mostly evaporated.
12. Add flour and stir in well.
13. Slowly add shrimp stock a little at a time, stirring to blend completely before adding more.
14. Stir until completely blended, cover, reduce heat to low, and simmer for 10 minutes.
15. Add green onion and stir well.
16. Serve over cooked rice (1/2 cup of rice per serving).
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