Ingredients:
1 stick of butter
1/2 Tablespoon flour
1 large onion, chopped fine
3 ribs of celery, chopped fine
3 pods of garlic, chopped fine
1 bell pepper, chopped fine
1 lb. (before peeling) of shrimp
1 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/4 teaspoon white pepper (or use more black)
1/2 cup green onion tops, chopped
1/4 cup parsley, chopped
2 cups (before cooking) rice
Melt the butter in a large heavy pot (black iron is traditional) stir in the
flour, then add the chopped onions, garlic, bell pepper, celery and cook
uncovered until tender (about 15 or 20 minutes), stirring frequently to avoid
sticking or scorching. Start cooking the rice. Add the salt,and the peppers
(red, white and black), stir in, cook a few minutes to let
the seasonings blend. Add the peeled shrimp. Let cook about 10 minutes, add the
green onion tops and parsley. Simmer, covered, until the seasonings blend (10
minutes or so). Serve over rice.
Most Northerners don't really like bell peppers, so you can make big slices, cook with
them and they'll be easy to find and remove. The white pepper is sort of a
gimmick, this is a traditional dish, and was cooked for a hundred years without
white pepper, so if you don't keep white pepper around just use black pepper.
I threw in some scallops when we had this the other night, because I was
goofing off with the recipe. They seemed to work fine. In Alaska, I usually
cook this with the Black Tiger Shrimp (about 30-40 count) unless I bring shrimp
up from the Gulf of Mexico, because I don't know how to cook the Alaskan Spot
Shrimp and Side-Stripe shrimp very well.
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Last Updated on 08/21/05
By Richard Pellessier