Ingredients
The following ingredients have 4 Servings
- 2 pounds small (41+ count) Wild American raw shrimp, peeled and deveined
- 3/4 cup canola or vegetable oil
- 3/4 cup all-purpose flour
- 1 cup chopped onion
- 1/4 cup chopped green bell pepper
- 4 cups shrimp stock or water, warmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 to 1/2 teaspoon Creole or Cajun seasoning, or to taste
- 1/2 teaspoon Old Bay, optional
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley, reserve some for garnish
- 1/4 cup sliced green onion, reserve some for garnish
- Hot cooked rice
Instruction
- Peel and devein shrimp, pat dry, press a paper towel down on top of them and refrigerate.
- Heat oil over medium high heat in a stockpot or cast-iron Dutch oven, stir in the flour and cook and stir until the color of peanut butter, about 10 minutes.
- Add the onion and pepper; cook and stir until softened. Slowly stir in the stock or water, a little at a time, bring mixture up to a boil, reduce heat and simmer for about 30 minutes.
- Add the salt, pepper, Cajun seasoning, Old Bay, thyme and shrimp; simmer for another 10 minutes or until shrimp is cooked through.
- Stir in the parsley and green onion; taste and adjust seasonings.
- Garnish with additional parsley and green onion if desired, serve over hot cooked rice, with hot buttered French bread and a side salad.
