Description
A New Orleans-inspired twist on a classic. This creamy shrimp dish is perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 3 tbsp butter
- 1 tbsp olive oil
- 1/4 cup flour
- 1 cups (237 ml) diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 canned diced tomatoes
- 1 cups (237 ml) sliced white mushrooms
- 2-3 cloves garlic (minced or grated)
- 1 quarts (946 ml) vegetable stock
- 1/2 cup white wine
- 2 bay leaves
- 1 tsp dried thyme
- 1/4 tsp salt
- Cracked black pepper
- 1 lbs (454 g) raw shrimp
Instructions
- Heat butter and olive oil in a large, deep saucepan over medium heat until melted. Sprinkle flour over the butter and whisk until smooth. Continue to cook, whisking often, until the mixture has turned a golden tan color.
- Stir in onion, carrot, celery, and tomatoes and cook for about 5 minutes until the mixture thickens and becomes pasty.
- Add vegetable stock a little at a time while whisking to avoid lumps, then whisk in wine and add bay leaves and thyme. Add salt and pepper to taste.
- Bring to a bubble and simmer for about 20 minutes, stirring/scraping the bottom of the pan every so often, until the liquid has reduced and the sauce has thickened.
- Add the raw shrimp to the pan and cook for about 5 minutes, until opaque and cooked through.
- Serve over rice.
Notes
- For a richer flavor, use a combination of butter and shrimp stock instead of all vegetable stock.
- If you don’t have white wine, substitute with an equal amount of additional vegetable stock or chicken broth.
- To prevent overcooking, add the shrimp only once the sauce has thickened and is at a gentle simmer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
- Cholesterol: 200