Sent in by: Angie & Todd Braley – Grand Junction Colorado
4 tablespoons butter
4 tablespoons flour
1 pound shrimp, shelled and deviened
2 cups chicken broth
1 cup onion, diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
4 cloves garlic, chopped
1 teaspoon thyme, chopped
1 cup tomato, diced
1 tablespoon creole seasoning
1 tablespoon Worcestershire sauce
*Buffalo Tom’s Gourmet Hot Sauce to taste
*Salt and Pepper to taste
2 tablespoons butter
2 tablespoons lemon juice (~1/2 lemon)
1/4 cup green onions, sliced
1/4 cup parsley, chopped
Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.
Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
Add the garlic and thyme and cook for a minute.
Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
Add the shrimp and cook until cooked, about 5 minutes.
Season with Buffalo Tom’s Gourmet Hot Sauce, salt and pepper to taste.
Mix in the butter, lemon juice, green onion and parsley and enjoy over cooked rice.