River Road Recipes III: A Healthy Collection
Ingredients:
1 tbsp all purpose flour
1 ½ tbsp oil
1 medium onion, chopped
½ bell pepper, chopped
½ cup celery, sliced
5 oz diced Rotel tomatoes (1/2 of 10-oz can)
8 oz can tomato sauce (may use no-salt added)
1 bay leaf
½ cup of water
1 pound peeled and deveined shrimp
1/3 cup sliced green onions
¼ tsp black pepper
1 tsp lemon juice
Parsley to garnish (optional)
Cooked rice
Directions:
In a heavy skillet, make a roux with flour and oil, stirring constantly until medium brown, about 5 minutes. Add onions, bell pepper and celery and sauté until tender crisp. Add tomatoes, tomato sauce, bay leaf and water. Cook on medium heat until thickened, about 10 minutes. Add shrimp and green onions, cook until shrimp are done, about 7 minutes. Season as needed with pepper and lemon, and garnish with parsley. Serve over cooked rice.
*This was a spicy dish, even my husband says so and he likes spicy. But it wasn’t too hot, as I was able to eat it, and I’m not too crazy about spicy.
8 comments:
YUM! This looks good! Thanks for sharing!
Did you drain the Rotel tomatoes or use them juice and all? I know you said it's not too spicy, but I might use ony a third of a can. I'm a wuss. It looks yummy. My husband will love it.
Hi, Paige. It is good.
Susan, I actually added the juices, maybe more than I should have. I told my husband that might be why it was so spicy, the extra juices.
That looks really yummy. Pity I can't cook.
cheers
Margaret
Margaret, this recipe is very easy and even someone who can't cook should be able to do it....
akl
Anna, this looks fantastic. I'm passing it on to my daughters as well. Thanks again.
Carol L.
Lucky4750@aol.com
I'm flattered that you like my photo enough to use it in your post, but would have *really* appreciated being asked for permission first. All my photos are copyright protected and not just free for the taking.
Sorry about that, Lana. As an author, I understand copyright. I've removed the photo.
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