From "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Make a roux with oil and flour. When roux is golden brown, add onions. Cook for 10 to 15 minutes. Add bell pepper, shrimp, parsley, salt and pepper. Simmer for 5 to 10 minutes. Add tomatoes, corn, and 1 cup water. Simmer at least 1 hour adding more water gradually until desired consistency.
SERVES: 6
- 1/3 cup oil
- 3 Tablespoons flour
- 2 medium onions, finely chopped
- 1 large bell pepper, coarsely chopped
- 1 pound medium shrimp, peeled
- 2 Tablespoons parsley
- Salt, black pepper and red pepper to taste
- 1 (1 pound) can whole peeled tomatoes, undrained
- 1 (1 pound) can whole kernel corn (drain off one-half of liquid)
- 1 cup water
TO PREPARE:
Make a roux with oil and flour. When roux is golden brown, add onions. Cook for 10 to 15 minutes. Add bell pepper, shrimp, parsley, salt and pepper. Simmer for 5 to 10 minutes. Add tomatoes, corn, and 1 cup water. Simmer at least 1 hour adding more water gradually until desired consistency.
SERVES: 6
