Shrimp & Rice
1/2 cup unsalted butter 2 tablespoons vegetable oil 1 small onion chopped 1 green bell pepper chopped
1 celery rib chopped 2 cloves garlic minced 3 tablespoons all-purpose flour 2 teaspoons brown sugar
2 teaspoons paprika 1 teaspoon dried thyme 1 teaspoon black pepper 1/2 teaspoon salt
1/4 teaspoon cayenne pepper 4 green onions, chopped 1/4 cup fresh parsley, chopped 3 cups beef broth 1 pound medium shrimp
Sauté the vegetables.
Sauté onion, bell pepper, and celery in butter until tender. Add the garlic and sauté for 30 seconds.
Make a roux.
Gradually add the flour and stir for one minute to make a roux.
Add the seasonings.
Stir in the brown sugar, paprika, thyme, salt, black pepper, cayenne pepper green onions, parsley, and broth.
Simmer the gravy.
Bring the sauce to a boil, reduce the heat to medium-low. Simmer, uncovered, for 20 minutes.
Add the shrimp.
Cook for an additional 8-10 minutes until shrimp are pink and heated through.
Serve and enjoy!
Serve over cooked rice. Garnish with additional sliced green onions.