Put shrimp into large bowl, season with salt and pepper; mix in lemon grass. Heat 1/4 cup oil in large deep skillet over moderate heat. Add shrimp, stirring and tossing with spatula. Saute until they turn pink, about 2 minutes. Remove shrimp from pan; set aside while you make sauce.
Into same skillet with oil and shrimp juices, put remaining 1/4 cup oil and onions, garlic, celery, bell peppers; cook, stirring constantly with wooden spoon, about 2 minutes. Add tomatoes. REduce heat to medium-low; when sauce comes to simmer, add bay leaf, allspice, red pepper flakes. Simmer 10 minutes. Add shrimp back to skillet along with basil and mint. Cook a minute or two. Season with salt and pepper. If sauce tastes too tart, add a little sugar to balance flavor. Remove bay leaf. Serve over steamed Louisiana white rice. Serves about 15.
Louisiana White Rice
Put fat, oil, or butter and onions into medium saucepan; sweat onions over moderate heat until translucent, about 5 minutes. Pour rice into pan, stir 2 minutes. Add chicken stock, bring to boil. Add bay leaf and salt. Cover pan with lid, reduce heat to low, cook 18 minutes. Remove pan from heat, fluff rice with fork, and serve.
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 47 (48%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 13.3mg||4 %|
|Sodium 299.3mg||10 %|
|Potassium 209.2mg||6 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 8.4g|
|Protein 3.8g||5 %|
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Calories per serving: 97
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