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6 servings
Ingredients:
3 pounds medium shrimp - peeled, deveined and shells reserved1/2 onion, chopped1 carrot, finely chopped2 strips celery, chopped4 cups water 1/3 cup bacon grease2 onions, chopped2 strips celery, chopped1 tablespoon minced garlic1 large chopped green bell pepper2 bay leaves salt to taste1 1/2 teaspoons freshly ground black pepper2 teaspoons brown sugar1 teaspoon cayenne pepper1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste1 teaspoon dried rosemary1 teaspoon dried thyme1 teaspoon dried basil4 tomatoes, chopped2 cups canned tomato sauce1 cup chopped green onion
Instructions:
In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and 4 cups water.Simmer for 1 hour, uncovered; stirring occasionally.Strain the stock into a smaller saucepan, boil and reduce the stock to 2 cups.Remove from heat.In a heavy skillet, melt grease over medium heat.Add the onions, celery, garlic and green bell pepper; saute until soft and beginning to caramelize around the edges.Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and 2 cups reduced shrimp stock.Bring to a boil and add crushed rosemary, crushed thyme, crushed basil, tomatoes, and tomato sauce.Cover and simmer over low/medium heat, stirring occasionally, for 1 hour.Add the cleaned and deveined shrimp.Stir, cover and turn off the heat.Let the shrimp sit for 15 to 20 minutes or until pink throughout.Sprinkle the green onions on top.
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