juice of 1/2 lemon, with other half cut into wedges for serving
350g Cal & Gary's Pacific White Raw Shrimp 51/60
2 tbsp oil, butter or bacon fat
1 small yellow onion, diced 1/4in
2 stalks celery, dices 1/4in
1 green pepper, diced 1/4in
2 cloves garlic, minced
2 tsp flour
1 398ml can Founders & Farmers diced tomatoes
1/2 tsp dried thyme
1/2 tsp chili powder
1/5 tsp + a pinch of cayenne pepper
2 bay leaves
1 cup chicken or vegetable broth
1 tsp Worcestershire sauce
salt & pepper to taste
chopped parsley, for garnish
Louisiana style or cayenne pepper hot sauce, to serve
steam white rice, to serve
How to make it
Cost per serving: $5.10
In a bowl toss together thawed shrimp, lemon juice & pinch of cayenne pepper. Set aside to marinate while preparing the rest.
In a Dutch oven or high sided skillet over medium-high heat, melt butter, bacon fat or oil & sauté onion, celery & green peppers until softened, about 5 minutes. Add garlic & cook another 30 seconds.
Stir in flour, ½ tsp cayenne pepper, thyme, chili powder & bay leaf & cook another 30 seconds. Pour in diced tomatoes, chicken broth, Worcestershire sauce & lemon juice, reduce heat & simmer, uncovered for 25-30 minutes, stirring often.
Add marinated shrimp to pan & continue to cook until shrimp are cooked through, another 5 minutes or so. Season to taste with salt, pepper & more Worcestershire sauce if desired.
Serve over steamed rice with lemon wedges, fresh chopped parsley & plenty of hot sauce.
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juice of 1/2 lemon, with other half cut into wedges for serving
350g Cal & Gary's Pacific White Raw Shrimp 51/60
2 tbsp oil, butter or bacon fat
1 small yellow onion, diced 1/4in
2 stalks celery, dices 1/4in
1 green pepper, diced 1/4in
2 cloves garlic, minced
2 tsp flour
1 398ml can Founders & Farmers diced tomatoes
1/2 tsp dried thyme
1/2 tsp chili powder
1/5 tsp + a pinch of cayenne pepper
2 bay leaves
1 cup chicken or vegetable broth
1 tsp Worcestershire sauce
salt & pepper to taste
chopped parsley, for garnish
Louisiana style or cayenne pepper hot sauce, to serve
