Braised Shrimp (or Crawfish)
Braised Shrimp (or Crawfish)
Ingredients
- 3 stalks celery, chopped
- 3 onions, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) flour
- 2 lb (1 kg) raw medium shrimp, peeled
- 1 1/2 cups (375 ml) chicken broth
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) dried basil
- 1 tablespoon (15 ml) dried thyme
- 1/4 teaspoon (1 ml) ground cloves
- Tabasco, to taste
- Salt and pepper
- 1/4 cup (60 ml) fresh parsley, chopped
- 3 to 4 green onions, finely chopped
Instructions
- In a cast iron skillet, sauté the celery, onions, peppers and garlic in the butter over medium heat until tender, about 15 minutes. Sprinkle in the flour and cook for 1 minute, stirring constantly.
- Add the shrimp, broth, tomato paste and seasonings, except for the parsley and green onions. Cover and simmer for 15 minutes.
- Add the parsley and green onions. Stir and remove from the heat. Adjust the seasoning. Serve on a bed of plain rice.
Braised Shrimp (or Crawfish)