and 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 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

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recipes with persimmon



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.

Sauté the vegetables


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 seasonings


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 broth and simmer


Add the shrimp and cook for an additional 8-10 minutes until shrimp are pink and heated through. Serve over cooked rice.

Stir in the shrimp

Nutrition Info


1 cup rice + 5 shrimp


292 kcal per serving


8 g per serving


32 g per serving

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