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4 servings
suggest servings
| 4 | ounces | butter, unsalted | |
| 2 | each | onions | chopped |
| 1 | each | celery stalks | finely chopped |
| 3 | each | garlic cloves | minced |
| 1 1/2 | teaspoon | jalapeno pepper | minced |
| 2 | tablespoons | flour, all-purpose | |
| 14 | ounces | tomatoes, canned | peeled plum tomatoes chopped, juices reserved |
| 1 | tablespoon | paprika | sweet |
| 1 | x | black pepper | freshly ground |
| 1/2 | teaspoon | salt | |
| 1 | x | cayenne pepper | |
| 2 | pounds | shrimp | medium sized, shelled, deveined |
| 4 | each | scallions, spring or green onions | chopped |
| 1/2 | cup | parsley leaves | chopped |
| 1 | x | rice | white rice, cooked, for serving |
In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 2 minutes. Add the flour and cook, stirring constantly, for 5 minutes.
Stir in the tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. Add the shrimp and stir until they curl and turn pink, 2 to 3 minutes. Stir in the scallions and parsley and serve over rice.
| % Daily Value* | |
| Total Fat 26.0g | 40% |
| Saturated Fat 15.0g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 503mg | 168% |
| Sodium 977mg | 41% |
| Total Carbohydrate 54.0g | 18% |
| Dietary Fiber 4.0g | 17% |
| Sugars 6.0g | |
| Protein 54.0g | 108% |
| Vitamin A | 59% | Vitamin C | 59% | |
| Calcium | 19% | Iron | 55% |
* 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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Making tofu can be an interesting challenge. The price of soybeans and nigari is negligible, but making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made th...
Sounds very good, and would look nice on the Thanksgiving table. Peggy Dieu
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