Recipe By : Essence Of Emeril Show #EE028
Serving Size : 4 Preparation Time :
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Vegetable oil
2 tb Flour
1 c Onion -- chopped
1 c Green bell pepper -- chopped
1/2 c Celery -- chopped
1 tb Garlic -- minced
3 c Tomato concasse -- juice reserved
2 c Shrimp stock or water
2 Bay leaves
3/4 ts Salt
1/2 ts Cayenne pepper
2 lb Medium shrimp -- peeled and deveined
Steamed rice -- for garnish
Parsley -- chopped, for garnish
Heat oil and make a dark roux with flour. Combine onion, celery,
green pepper and garlic to make a mirepoix and add to roux. Cook
until vegetables are tender, about 10 minutes. Stir in tomatoes and
their juice, shrimp stock, and bay leaves. Bring to a boil, reduce
heat and simmer 1 hour. Add shrimp and cook until pink. Season to
taste with salt and cayenne. To serve, ladle over steamed rice and
garnish with parsley.
