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1/4
teaspoon dried thyme
1/2
teaspoon dried basil
8
ounces tomato sauce
1
cup dry white wine
1/2
cup butter
1/4
cup all-purpose flour
1
cup thinly sliced green onions
1
cup chopped onion
1
green bell pepper, cored, seeded, and chopped
1/2
cup chopped celery
2
cloves garlic, minced
1
bay leaf 8 ounces clam juice
1/2
cup water
1
tablespoon Worcestershire sauce
1/2
teaspoon white pepper
1
teaspoon Tabasco sauce
1
tablespoon grated lemon zest
1
tablespoon fresh lemon juice
1/4
cup chopped parsley
1
1/2 pounds fresh shrimp, peeled and deveined (can also use
frozen shrimp)
Hot
cooked rice |
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In a large pot over medium heat, melt butter; stir
in flour and cook until bubbly. Stir in green onions,
chopped onion, bell pepper, celery, garlic, bay leaf,
thyme, and basil. Reduce heat to low and cook, uncovered,
stirring often for approximately 20 to 30 minutes or until
vegetables are soft.
Increase heat to high and add tomato sauce, wine,
clam juice, water, worcestershire sauce, white pepper,
and Tabasco; stirring, bring to a boil. Reduce heat to
low and simmer, stirring occasionally, about 45 minutes
or until thickened and reduced to 4 1/2 cups. Stir in
lemon zest, lemon juice, parsley, and shrimp. Simmer approximately
2 to 3 minutes or until shrimp are cooked. Remove from
heat and serve over hot cooked rice.
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