2 lbs. raw shrimp; unpeeled & headless Roux (5 T shortening and 1/4 C all purpose flour; gently cook til medium brown) 1 large onion; chopped 6 green onions & tops; chopped 1/4 C green pepper; chopped 1/2 C celery; chopped 1 clove garlic (minced) 1 (10oz) can Rotel tomatoes w/ green chilies 1 (8oz) Tomato sauce 1 T Worcestershire sauce Salt & pepper to taste
To roux, add onions, green pepper, celery, and garlic. Add Rotel, tomato sauce, Worcestershire sauce, salt and pepper. Simmer covered 30 minutes. Add shrimp – cook 20 minutes. Serve over rice. Serves 6-8.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.