Ingredients:
1 lb large shrimp, peeled and deveined
1/2 medium onions, finely chopped
1 stalk celery, finely chopped
1 -2 finely chopped jalapenos
1/4 cup finely chopped cilantro
2 tablespoons minced garlic
1 -2 tablespoon fresh lime juice, to taste
1/4 cup butter
2 tablespoons flour
1 (8 ounce) bottles clam juice or 1 cup broth, made from the shrimp shells
1/2 teaspoon salt
1/2 teaspoon pepper
Tabasco sauce
Directions:
Melt butter in a large skillet over medium heat.
Stir in flour and cook 3 minutes, stirring constantly, to make a golden brown roux.
Add onions, celery, jalapeno and garlic.
Cook 3 minutes.
Gradually stir in clam juice (or shrimp broth).
Add cilantro, salt and pepper.
Cook 1 more minute.
Add shrimp and toss to coat.
Cover skillet and cook 3 minutes, or until shrimp is pink and no longer translucent.
Remove from heat, add lime juice and season to taste. (Tabasco is our preferred seasoning)
Serve immediately with cooked rice or angel hair pasta.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.