Ingredients
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1 1/2 tablespoons flour
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2 lbs shrimp, raw, peeled and cleaned
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1 1/2 tablespoons bacon grease
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1 cup onion, finely chopped
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1/2 cup celery, finely chopped
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14 1/2 ounces tomato sauce
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16 ounces fire-roasted tomatoes
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1/4 cup dry white wine
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2 cups shrimp stock
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Tabasco sauce, to taste
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2 tablespoons Worcestershire sauce
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1 teaspoon sugar
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salt and pepper
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1/4 cup parsley, finely chopped
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1 garlic clove, minced
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1/2 cup green onion, chopped
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1 green bell pepper, finely chopped
Instructions
- In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
- Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
- Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
- Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
- Simmer 30 minutes, stirring occasionally.
- Add the wine and reduce by half, another 15 minutes.
- Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
- Taste all along the way, re-season according to your tastes.
- I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
- As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
- Add the green onions, and parsley and serve over rice.