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This is something I whipped up Sunday night and everyone loved it so much I have to cook it again tomorrow night when Grandson #1 comes over for his weekly visit.
I call it "CREW" because it has elements of shrimp CReole and shrimp stEW in it. I love creole but have never made a stew I really like so I combined elements of both into my shrimp CREW
1 1/2 -2 pounds of peeled shrimp any size will do, but don't go too small. Mine were something like 20-30 count.
1 Large onion chopped
3/4 of a bell pepper chopped
2-3 stalks of celery sliced thin (I use a salad shooter gizmo to get it thin slices)
2 stalks of green onion cut up
1 1/2 teaspoon of chopped garlic I just used the stuff you get already chopped in the jar
1/2 small can tomato paste
salt, pepper and Tony's to taste
In a large pan with 2-3 inch sides make a dark roux with 4 tablespoons of oil and 4 tablespoons of all purpose flour (I use a large skillet that's about 9" across and has sides that are about 2-3 inches high and it has a glass lid so I can see what's going on). I got mine moderately dark, darker than peanut butter but not black. If it's black then you done it too long, chunk it and start over. Once the roux is close to the color you want then throw in the onion, bell pepper, celery and garlic and cook until the onions begin to go transparent...usually 10 minutes give or take. Once that is done, add 1/2 can of the tomato paste and start adding water about 1/2 cup at a time to mix everything up well and keep adding water and mixing until you get to a gravy consistency. Don't get it too thin but that's your personal preference on thickness. If you get it too thin just turn up the heat a little and take off the lid and let some of the water cook out. Once you have the gravy to the right consistency add some salt, pepper and Tony's. Don't over do it yet, just add some to start and let this all simmer for about 15 minutes. After about 15-20 minutes go ahead and add the shrimp and green onion. Cook for another 10 minutes on a slow to medium simmer with the lid on the pot. After 10 minutes taste and add salt, pepper and Tony's to taste. Serve over cooked rice and enjoy...sorry I forgot to take the pictures.
I call it "CREW" because it has elements of shrimp CReole and shrimp stEW in it. I love creole but have never made a stew I really like so I combined elements of both into my shrimp CREW
1 1/2 -2 pounds of peeled shrimp any size will do, but don't go too small. Mine were something like 20-30 count.
1 Large onion chopped
3/4 of a bell pepper chopped
2-3 stalks of celery sliced thin (I use a salad shooter gizmo to get it thin slices)
2 stalks of green onion cut up
1 1/2 teaspoon of chopped garlic I just used the stuff you get already chopped in the jar
1/2 small can tomato paste
salt, pepper and Tony's to taste
In a large pan with 2-3 inch sides make a dark roux with 4 tablespoons of oil and 4 tablespoons of all purpose flour (I use a large skillet that's about 9" across and has sides that are about 2-3 inches high and it has a glass lid so I can see what's going on). I got mine moderately dark, darker than peanut butter but not black. If it's black then you done it too long, chunk it and start over. Once the roux is close to the color you want then throw in the onion, bell pepper, celery and garlic and cook until the onions begin to go transparent...usually 10 minutes give or take. Once that is done, add 1/2 can of the tomato paste and start adding water about 1/2 cup at a time to mix everything up well and keep adding water and mixing until you get to a gravy consistency. Don't get it too thin but that's your personal preference on thickness. If you get it too thin just turn up the heat a little and take off the lid and let some of the water cook out. Once you have the gravy to the right consistency add some salt, pepper and Tony's. Don't over do it yet, just add some to start and let this all simmer for about 15 minutes. After about 15-20 minutes go ahead and add the shrimp and green onion. Cook for another 10 minutes on a slow to medium simmer with the lid on the pot. After 10 minutes taste and add salt, pepper and Tony's to taste. Serve over cooked rice and enjoy...sorry I forgot to take the pictures.
