homecook
New member
6 cups cooked white rice, kept warm
1/4 cup butter or margarine
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
4 cloves garlic, finely chopped
1/4 cup all-purpose flour
3/4 cup half and half
3/4 cup water
3 tablespoons tomato paste
1 pkg. (16 oz.) frozen peeled, cooked shrimp, thawed
1/2 cup chopped fresh parsley
3/4 teaspoon OLD BAY Seasoning
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce or to taste (optional)
Melt butter in medium saucepan over medium heat. Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in flour. Gradually stir in half and half, water and tomato paste. Cook, stirring constantly, until mixture just comes to a boil. Cook an additional 1 to 2 minutes or until mixture slightly thickens. Stir in shrimp, parsley, seasoning, salt and hot pepper sauce. Cook until heated through. Serve over rice.
1/4 cup butter or margarine
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
4 cloves garlic, finely chopped
1/4 cup all-purpose flour
3/4 cup half and half
3/4 cup water
3 tablespoons tomato paste
1 pkg. (16 oz.) frozen peeled, cooked shrimp, thawed
1/2 cup chopped fresh parsley
3/4 teaspoon OLD BAY Seasoning
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce or to taste (optional)
Melt butter in medium saucepan over medium heat. Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in flour. Gradually stir in half and half, water and tomato paste. Cook, stirring constantly, until mixture just comes to a boil. Cook an additional 1 to 2 minutes or until mixture slightly thickens. Stir in shrimp, parsley, seasoning, salt and hot pepper sauce. Cook until heated through. Serve over rice.