This spicy Cajun classic is traditionally served over white rice.
1. Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. Cover and remove from heat.
2. Melt 1/4 cup butter in a medium saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat. Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
3. Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally. Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly. Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally. Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over rice. Sprinkle each serving with 2 teaspoons remaining parsley, if desired.
Add frozen peas at the end
Wine note: A traditional Shrimp ?touff?e is fabulous with something cold and bold that can refreshingly stand up to the spices. A great choice is a dry ros? from Spain; these wines are a fabulous foil for Cajun dishes. I love El Coto Rosado from Rioja. The 2006 is $13. ?Karen MacNeil
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|Serving Size: 1 Serving (1064g)|
|Recipe Makes: 4|
|Calories from Fat: 175 (16%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 210.9mg||65 %|
|Sodium 958.3mg||33 %|
|Potassium 1058.2mg||28 %|
|Total Carbohydrate 178.8g||53 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 167g|
|Protein 42.8g||61 %|
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Calories per serving: 1074
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