I made this recipe for my fiance, Ryan’s, birthday last weekend. It was thoroughly enjoyed by all. For being such a fancy dish, this recipe is fairly low calorie.
2 pounds cooked shrimp, peeled (medium or small)
1 large onion, chopped
1 rib celery, chopped
3/4 cup bell pepper, chopped
1 button garlic, crushed
2 tablespoons butter, melted
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups canned tomatoes with juice
1 teaspoon chili powder
3 bay leave (remove before serving)
Melt oleo in skillet, add onion, celery, bell pepper, and garlic. Saute 10 minutes. Blend in flour, tomatoes, bay leaf and seasonings. Cook until thick on medium heat. Add shrimp and simmer for 10 minutes.
Serve over fluffy rice.