2 pounds peeled and deveined raw shrimp
1 cup water
1 large green pepper, chopped
6 cloves garlic, minced
1 (6 oz.) can tomato paste
1 large onion, chopped
1 cup finely chopped celery
* juice of 1 lemon
2 tablespoons Worcestershire sauce
3/4 teaspoon Chef Geoffrey Michael's Spice Seasoning
1 tablespoon Chef Geoffrey Michael's Gabrielle Seasoning
1 tablespoon shortening
2 tablespoons flour
In a large pot, make a roux by heating shortening and adding flour; stir constantly until dark brown.
Add vegetables and cook until soft.
Stir in all other ingredients except shrimp, Worcestershire and lemon juice; cover tightly and simmer for 30 minutes over low heat.
Add shrimp, Worcestershire, and lemon juice and cook ten minutes longer. Serve over hot rice.
No Nutritional Information Available
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