Found in Cajun restaurants served over rice, this one-pot meal is virtually fuss-free and is actually better the next day. That’s because flavours from the shrimp, vegetables and savoury tomato-based sauce marry overnight and become more intense.
125 ml (1/2 cup) butter
50 ml (1/4 cup) flour
250 ml (1 cup) chopped sweet onion
250 ml (1 cup) green bell pepper, cored, seeded and chopped
125 ml (1/2 cup) chopped celery
2 cloves garlic, minced
1 bay leaf
2 ml (1/2 tsp) basil
1 ml (1/4 tsp) thyme
500 ml (2 cups) tomato sauce
250 ml (1 cup) dry white wine
250 ml (1 cup) clam juice
125 ml (1/2 cup) water
15 ml (1 tbsp) Worcestershire sauce
5 ml (1 tsp) hot sauce
2 ml (1/2 tsp) white pepper
15 ml (1 tbsp) grated lemon zest
15 ml (1 tbsp) fresh lemon juice
50 ml (1/4 cup) parsley
750 g (1 1/2 lb) raw shrimp, peeled and deveined
250 ml (1 cup) thinly sliced green onions
In a large pot, over medium heat melt butter; stir in flour and cook until bubbly and tan in colour (similar to the colour of peanut butter), about 12 minutes. Stir in onion, bell pepper, celery, garlic, bay leaf, basil and thyme. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 15 to 20 minutes.
Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, hot sauce and white pepper; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced to 1.125 l (4 1/2 cups), about 30 minutes. Stir in lemon zest, lemon juice, parsley and shrimp. Simmer for 2 to 3 minutes or until shrimp are opaque; sprinkle with green onions. Remove from heat and serve over hot cooked rice.
Makes 6 servings.