Shrimp Gumbo
6 Servings
1/4 Cup Margarine Or Butter 2 Medium Onions, Sliced 1 Medium Green Bell Peppers, Cut In Thin Strips 2 Cloves Garlic, Crushed 2 Tbls All-Purpose Flour 3 Cups Beef Broth 1/4 Tsp Salt 1/4 Tsp Pepper 1/2 Tsp Red Pepper Sauce 1 Bay Leaf 10 Oz Pkg Frozen Cut Okra, Thawed Or 16-Oz Can Okra, Drained 16 Oz Can Whole Tomatoes. Undrained 1 Can Tomato Paste 1 1/2 Lbs Fresh Or Frozen Raw Shrimp In Shells 3 Cups Hot Cooked Rice
Heat margarine in Dutch oven over medium heat. Cook onions, bell pepper and garlic in margarine about 5 minutes. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in remaining ingredients except shrimp, rice and parsley. Break up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occasionally. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein. Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink. Remove bay leaf. Serve soup over rice and sprinkle with 1/4 cup chopped fresh parsley
|