Ingredients

How to make it

  • Rinse, shell and devein shrimp, make stock from heads and shells. See Photo
  • Place heads and shells in stockpot or heavy saucepan and cover with cold water. Bring water to a boil over high heat. Reduce heat to low and simmer for at least one hour.Strain, cool and refrigerate until ready to use. See Photo
  • Heat chicken fat over high heat in large shallow saucepan. Add onions, celery, peppers and cook over high heat for 3 minutes, stirring frequently See Photo. Reduce heat to med-low and cook stirring frequently till they begin to caramelize, about 3-5 minutes.
  • Add 2 tbs. butter. Cook over high heat until celery and peppers start to get tender, stirring occasionally. Add garlic, bay leaf and seasonings Add Tabasco sauce and 1/2 cup of stock. Cover and cook over medium heat 5 minutes to blend seasoning and for the vegetables to finish cooking, stirring occasionally and scraping bottom of pan well.
  • Add tomato and reduce heat to low and simmer 10 minutes, stirring occasionally and scrapping bottom of pan. Stir in tomato sauce and simmer 5 minutes, stirring occasionally See Photo. Add remaining 1/2 cup stock and the sugar, simmer another 15 minutes, stirring occasionally See Photo. Add the shrimp and cook just until pink and plump, for about 3 to 4 minutes. Add remaining 1 tb. butter to finish the sauce.
  • To serve, spoon about 1 cup sauce around 1/2 cup of rice mound on serving plates. Add a few shrimp around the rice and top with sliced green onions.
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