I prepared this dish for the first time when I hosted one of my couple’s romantic dinner parties. I was extremely nervous because this recipe calls for making a roux base which takes a little more skill in the kitchen. I was determined to tackle this recipe, especially since I’m known around these parts as being able to “burn” in the kitchen. That’s slang for being a good cook. I’m not gourmet by any stretch of the imagination, I just love my food to look good and taste even better.
When you get ready to make this recipe, be sure and have all your ingredients on hand. Give yourself plenty of time and be sure to read over the recipe a couple times if you’ve not made a roux before. Set a pretty table using what you have on hand and I’m not talking about paper plates. This dish calls for pulling out real dinnerware, fresh flowers and candles. The pros recommend white wine with seafood but I say drink what you like. This recipe makes enough for 6 servings so make it a special occasion and share the love.
Ingredients:
¼ cup butter
1 medium onion, chopped
2 celery ribs, chopped
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
¼ cup all-purpose flour
1 tsp. salt
½ to 1 tsp. ground red pepper (depending on your heat tolerance)
1 (14-ounce) carton chicken stock
2 lbs. un-cooked deveined, peeled and tail off shrimp
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
6 cups of hot cooked rice or orzo pasta
Directions:
Melt butter in a large Dutch oven over medium-high heat. Add onion and next 5 ingredients; sauté’ 5 to 6 minutes or until tender. Add flour, salt and ground red pepper; cook stirring constantly, until caramel-colored (about 12 minutes). Add broth; cook, stirring constantly, 3-5 minutes or until thick and bubbly. Stir in shrimp; cook for 5 minutes or until thoroughly heated and shrimp changes color. Stir in herbs. Serve with cooked rice or orzo pasta.
