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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Contributed by: Shar Peitz
  • 2 pounds peeled raw shrimp
  • Creole or Cajun seasoning to taste
  • 4 TBS unsalted butter
  • 1â�„2 cup onion, finely chopped
  • 1â�„4 cup celery, finely chopped
  • 1â�„4 cup bell pepper, finely chopped
  • 1â�„4 cup flour
  • 3â�„4 cup fresh tomatoes, diced
  • 11â�„2 cups shrimp stock (see below)
  • 2 TBS minced garlic
  • fresh thyme
  • 2 tsp. Worcestershire sauce
  • 1 tsp. hot sauce
  • 1â�„2 cup green onions, thinly sliced
  • 3 TBS minced parsley
  • 3 TBS unsalted butter
  • salt and pepper to taste
  • Steamed rice for serving
  • Shrimp Stock
  • Shells and tails of 2 pounds of shrimp
  • 1â�„2 cup onion, chopped
  • 1â�„4 cup celery, chopped
  • 2 garlic cloves
  • 1 lemon, sliced thinly
  • 2 bay leaves
  • fresh thyme
  • 1 tsp. black peppercorns
Season shrimp with seasoning.
Melt the butter in a large cast iron skillet and add the onions, bell pepper and celery. Saute until they are translucent. Whisk in the flour to make a “blonde� roux, stirring constantly, about 3-5 minutes. Stir in 1-3 TBS Creole seasoning, to taste. Add a small amount of shrimp stock, and stir well to form a paste. Add remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. The end result should be the consistency of gravy. Add the tomatoes, garlic, thyme, Worcestershire, hot sauce, salt, pepper and cayenne. Simmer for 20-30 minutes. Add shrimp, green onions and parsley, simmering 10 minutes more or until the shrimp are cooked. Stir in butter and adjust the seasonings to taste. Serve over rice.

Shrimp Stock
Place all ingredients in a 2 quart saucepan. Cover everything with cold water, about 6-8 cups. Bring to a simmer. Let simmer for 45 minutes to 1 hour. Strain.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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