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 green and white parts, chopped 1/4 cup fresh parsley, chopped 3 cups beef broth 1 pound medium shrimp, peeled and deveined 4 servings hot cooked long grain white rice
Melt the butter and oil in a large saucepan set over medium heat. Add the onion, bell pepper and celery. Sauté for 7 minutes until the vegetables are tender. Add the garlic and sauté for 30 seconds.
Gradually add the flour and stir for one minute to make a roux. Stir in the brown sugar, paprika, thyme, salt, black pepper and cayenne pepper
Add the green onions, parsley, and broth. Season with additional salt if needed. Bring the sauce to a boil, reduce the heat to medium-low. Simmer, uncovered, for 20 minutes.
Add the shrimp and cook for an additional 8-10 minutes until shrimp are pink and heated through. Serve over cooked rice.
1 cup rice + 5 shrimp
292 kcal per serving
8 g per serving
32 g per serving