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Shrimp and Rice Recipe


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     Shrimp and Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   4

8 tablespoons unsalted butter
1 tbsp plus 1 tsp all-purpose flour
2 green bell peppers, cut into slices
1 large onion
2 celery stalks
6 canned whole plum tomatoes(from on 28-ounce can),crushed
1 Can (14 1/2 ounces) low sodium chicken broth
2 tsp flat leaf parsley
1 1/2 tsp cajun seasoning
1/2 tsp paprika
1/2 tsp salt
1/2 tsp hot sauce
1 pound large shrimp(21 to 30), peeled and deveined
2 cups cooked rice, for serving

Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce. Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes. Sprinkle shrimp with parsley, and serve over rice.

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