- Yield: servings
I like to serve this tasty dish for Mardi Gras. It can be prepared ahead, right up to the addition of the shrimp, so it makes a wonderful party dish. It will serve 8 people.
- 1/4cup butter or margarine
- 2-- onions, chopped
- 1large green pepper, chopped
- 2cloves garlic, minced
- 2stalks celery, sliced thin
- 1/4cup flour
- 2-- (15-ounce) cans diced tomatoes
- 3tablespoons red wine
- 1-- bay leaf
- 2tablespoons chopped parsley
- 1/2teaspoon celery seed
- 1/4teaspoon thyme
- 1/2cup ketchup
- 1teaspoon lemon juice
- 1tablespoon Worcestershire sauce
- 1/2teaspoon red pepper flakes
- 1/2teaspoon salt
- 2pounds raw shrimp, thawed if frozen, and peeled
- -- white rice to serve
- Melt the butter in a large heavy pot. Cook and stir the onions, green pepper, garlic and celery in the butter until the vegetables are soft.
- Sprinkle the flour over the vegetable mixture; cook and stir for 1 minute.
- Add diced tomatoes, wine, bay leaf, parsley, celery seed, thyme, ketchup, lemon juice, Worcestershire sauce, red pepper flakes, and salt. Simmer over very low heat, stirring occasionally, for 45 minutes.
- Just before serving, add the shrimp. Simmer until the shrimp turn pink and opaque, about 3 to 4 minutes, depending on the size of the shrimp.
- Serve over white rice.
Katherine Christie Wilson, Placitas, N.M.