It’s Fat Tuesday!! Oh no, it’s fat tuesday and you didn’t plan ahead.
Don’t worry. Take deep breaths.
You can have this awesome sauce on the table in 90 minutes, chopping time included. The labor intensive part is stirring to make the roux. You probably could skip making the roux if you were feeling lazy and it would still be delicious.
Rice is the traditional accompaniment, but being carb conscious, I went for cauliflower rice. Farro is also surprisingly delicious
Serve with some hot sauce
Serves 4. For more, add more shrimp.
|Mise en Place|
|1||dried bay leaf||1 bunch||scallions, sliced thin|
|1/2 tsp||dried thyme||6 cloves||garlic, minced|
|1/2 tsp||black pepper||2 ribs||celery, diced|
|1 tsp||kosher salt||1 large||green pepper, diced|
|1/2 tsp||cayenne pepper||1 medium||onion, diced|
|1 tsp||garlic powder||STAPLES|
|1 tsp||onion powder||1/4 cup||butter|
|1 tbs||chili powder||1 28 oz||can diced tomatos|
|1 tbs||smoked paprika||1/3 cup||ap flour|
|1/2 tsp||dried oregano||1 tsp||sugar|
|1 1/2 lb||jumbo shrimp|
|1||peel and deveine the shrimp, depositing the shells into the small pot|
|2||cover the shells with water by a couple inches and bring to a simmer|
|3||combine paprika, chili powder, onion powder, garlic powder, cayenne pepper, kosher salt, black pepper|
|4||toss shrimp with 2 tsp of spice mixture. set aside|
|5||melt butter in dutch oven over medium low heat|
|6||whisk in flour|
|7||stir and stir and stir and ….|
|8||…. till your roux is ready. You can go dark or you can go kahki color. The choice is yours.|
|9||add the trinity (onion, celery, pepper), bump heat to medium and cook till softened. 8-10 minutes|
|10||add garlic, cook 2 minutes|
|11||strain out shells from shrimp stock.|
|12||add 1 cup shrimp stock to veggies|
|13||add tomatoes, sugar, thyme, oregano, basil, bay, 1 tsp spice mixture, 2 tsp kosher salt, 1/2 tsp black pepper, and bay leaves|
|14||bring to a simmer|
|15||stir, cover, cook 10 minutes stirring every couple of minutes|
|16||Uncover, and look at your stew. If it is too thick add more shrimp stock|
|17||Add shrimp, cook 5 minutes|
|18||Taste and adjust seasoning|
|19||Turn off heat, let rest 5 minutes|
|20||Serve over rice or farro or cauliflower rice or …|
|21||Don’t forget to top with scallions|
If you skip the roux, thicken with 2 tbs of ap flour.
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