A traditional Louisianan dish that is packed with shrimp, veggies, and deliciousness. A great comfort food for Sunday night family meals!
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Michelle Ferrand - Cup of Zest
16-20 count/pound, peeled, deveined, tails on, shells reserved
diced bell pepper
herbs de provence
thickly sliced green onion
minced Italian parsley
Optional: extra sliced green onion for garnish
Finely chop ¼ of your shrimp and set aside. Reserve the tails from the chopped shrimp.
Add 1 tbsp. each olive oil and butter to a medium pot and bring to medium-high heat.
Add shrimp shells and reserved tails (from the shrimp you chopped) and cook until crisp, browned, and any liquid has evaporated, about 5 minutes.
Add the water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Strain liquid from solids and reserve liquid.
Heat remaining 2 tbsp. each oil and butter in a large skillet over medium heat. Add flour and cook until light brown, about 3 minutes.
Add onion, celery, bell pepper, garlic, creole seasoning, herbs, and cook and stir until veggies have softened, about 6-8 minutes.
Add stock and tomatoes and cook and stir until sauce has thickened, about 6 minutes.
Add chopped shrimp, whole shrimp, green onion, and parsley and cook and stir until shrimp are cooked through, about 4 minutes.
Serve over rice!
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Feel free to use any size shrimp you want! Just adjust the cook time as needed so your shrimp cook perfectly!