Serves 4; can be doubled.
1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tsp minced garlic
1/2 tsp minced fresh basil
1 tsp black pepper
1/4 tsp cayenne pepper
1 tsp kosher salt, or more to taste
1 tsp sweet paprika
1/2 tsp Tabasco or other mild to medium hot sauce
1-1/4 cup shrimp stock or chicken stock
1 lb peeled medium shrimp (31-40 per pound)
1/2 cup thinly sliced scallions
1 Tbsp chopped flat-leaf parsley
Set a large heavy Dutch oven over medium heat. Melt the butter, add the flour and make a roux the color of peanut butter (this is called a medium roux). Add the onion, celery and bell pepper. Cook until the onions are translucent and the celery and pepper are tender. Add the garlic, basil, black pepper, cayenne, salt and paprika, and cook for two minutes. Stir in the hot sauce and stock, and bring to a gentle boil. Add the shrimp, scallions and parsley. Simmer for 5 minutes, stirring occasionally. Serve over steamed rice.
1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tsp minced garlic
1/2 tsp minced fresh basil
1 tsp black pepper
1/4 tsp cayenne pepper
1 tsp kosher salt, or more to taste
1 tsp sweet paprika
1/2 tsp Tabasco or other mild to medium hot sauce
1-1/4 cup shrimp stock or chicken stock
1 lb peeled medium shrimp (31-40 per pound)
1/2 cup thinly sliced scallions
1 Tbsp chopped flat-leaf parsley
Set a large heavy Dutch oven over medium heat. Melt the butter, add the flour and make a roux the color of peanut butter (this is called a medium roux). Add the onion, celery and bell pepper. Cook until the onions are translucent and the celery and pepper are tender. Add the garlic, basil, black pepper, cayenne, salt and paprika, and cook for two minutes. Stir in the hot sauce and stock, and bring to a gentle boil. Add the shrimp, scallions and parsley. Simmer for 5 minutes, stirring occasionally. Serve over steamed rice.