Well when you need some new ideas for dinner just go by the events going on around you. So today is Mardi Gras and thus New Orleans-Style Shrimp and Rice was a recipe I found on Martha Stewart's site that seemed appropriate. It was very easy, quick and with just a salad added was a meal in a bowl. http://www.marthastewart.com/
8 T butter---(I used 4 T)
1 T flour
2 green bell peppers, cut into strips
1 large onion cut into strips
2 celery stalks cut into 1/2 inch pieces
6 canned plum tomatoes (from one 28 oz can) then crushed
14 1/2 oz can chicken broth
2 tsp fresh parsley
1 1/2 tsp cajun seasoning
1/2 tsp paprika
1/2 tsp salt
1/2 tsp tabasco
1 lb (21-30count) shrimp peeled and deveined
The recipe said to saute the vegies in the butter and flour but I sauteed the vegies in a little olive oil till they just began to brown.
Then added the butter (4 T) and stirred in the flour and let cook for about 2 min. Then stir in the rest of the ingredients except shrimp & rice. Let this simmer for at least 30 min, it will thicken up. Then 3-5 min before serving stir in shrimp. As soon as shrimp are cooked serve over rice. I had bought the canned crushed tomatoes before I read the recipe and realized it should have been plum tomatoes and then you crush them yourself before adding so my recipe came out a bit "saucier and less chunky" still pleased with the result.
|It called for white rice but I like |
this Basmati Brown rice.
|simmering just before adding shrimp|