INGREDIENTS:
- 2 pounds raw, jumbo shrimp
- 1/4 cup shortening
- 1/4 cup flour
- 2 tablespoons chopped onion
- 2 tablespoons chopped green pepper
- 1 tablespoon chopped celery
- Butter
- 1/2 teaspoon crushed garlic
- 2 sprigs parsley, finely chopped
- 1 cup peeled and chopped, fresh tomatoes
- 3/4 cup dry white wine
- 2 cups bottled clam broth
- Salt and pepper
- 1 sprig thyme, or 1/4 teaspoon powdered thyme
- 2 bay leaves
TO PREPARE:
Shell and devein shrimp. Make a roux with shortening and flour. Saute onion, green pepper, celery in small amount of butter; add to roux. Add garlic, parsley, tomatoes, shrimp, wine, claim broth, salt, pepper, thyme and bay leaves. Simmer 20 minutes. Correct seasonings. Serve over rice.
SERVES: 6
Shell and devein shrimp. Make a roux with shortening and flour. Saute onion, green pepper, celery in small amount of butter; add to roux. Add garlic, parsley, tomatoes, shrimp, wine, claim broth, salt, pepper, thyme and bay leaves. Simmer 20 minutes. Correct seasonings. Serve over rice.
SERVES: 6
