I made a sort-of New Year’s Resolution to try at least 2 new dinners a week. Thankfully my kids will eat most anything and I have a husband who likes to try new stuff! This recipe is from Louisiana Cookin magazine. Delicious and Easy. You’ll think you’re eating in the heart of NOLA!
Shrimp Delicate
1/2 cup vegetable oil
1 small onion, chopped
*I added about 3 cloves of minced garlic
1/2 green bell pepper, chopped
1 rib celery, chopped
3 Tablespoons All Purpose flour
1 pacakage (1.5 ounce) beef stew seasoning mix
4 green onions, green and white parts chopped
1/4 cup fresh parsley
3 cups hot water
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
dash of garlic powder
2 pounds Shrimp (preferably Louisiana shrimp), peeled and de-veined (41-50 count) * Can also use 2 pounds cooked crawfish tails OR 4 cups cooked, diced chicken)
4-6 servings hot cooked rice
In a large saucepan set over meduum-high heat, saute the onion, bell pepper, and celery (add garlic if you decide to use that) in oil until soft. Sprinkle the flour over the vegetables and stir to make a roux (this means you cook it, stirring constantly, until the flour browns but be careful not to let it burn). Stir in the beef stew mix, green onions, parsley, and water. Add the salt, pepper, cayenne, and garlic powder. (if you are subbing chicken or crawfish, add that now) Bring to a boil and reduce heat to medium low. Simmer for 20 minutes. Add shrimp and cook for an additional 10 minutes until shrimp are pink and heated through. Serve over cooked rice.
