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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. shrimp (peeled and devined)
- 1/2 stick butter
- 1/4 cup flour
- 1 onion (large)
- 3 celery (ribs)
- 1 green bell pepper (large)
- 2 Tbsp. tomato paste
- 1 can tomatoes (diced)
- 3 cups shrimp stock (can substitute veg broth or chicken broth)
- 8 cloves garlic
- 1 bay leaf
- 1 Tbsp. worcestershire sauce
- 1/2 cup green onions (sliced thinly)
- 1/8 cup flat leaf parsley (minced)
- hot sauce (your choosing)
- 1 Tbsp. Creole seasoning
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Directions
- In a food processor, pulse the onions, bell pepper and celery until finely chopped.
- Melt the butter in a sauce pan or pot overmedium-low heat. When the butter has melted add the flour. Stir constantly until butter and flour turn a light brown color that resembles peanut butter then add the onion, celery and bell pepper mix.
- Turn the heat to med/med high and season with 1 tbsp creole seasoning and a healthy pinch of salt. Sweat the vegetables until soft. Scrape up the brown bits that stick to the bottom of the pan as you go.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol250mg83% |
Sodium610mg25% |
Potassium860mg25% |
Protein35g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A30% |
Vitamin C60% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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