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Ingredients

  • 3 lbs. raw, unpeeled shrimp
  • 1 ½ sticks butter
  • 1 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped celery
  • 4 gloves garlic, minced
  • 4 tsp. cornstarch
  • 1 can chicken broth
  • 4 tsp. tomato paste
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped fresh parsley
  • 1 Tbsp. Worcestershire sauce
  • Salt to taste
  • Pepper to taste
  • Tabasco to taste
  • 1 lb. crabmeat
  • 3 cups steamed rice

Directions

  1. Peel and de-vein shrimp.
  2. In Dutch oven, melt butter.
  3. Add onion, green pepper, celery, and garlic; cook until tender.
  4. Dissolve cornstarch in broth.
  5. Add to vegetables.
  6. Add wine, stirring constantly.
  7. Add tomato paste, green onions, parsley and Worcestershire sauce. Blend well.
  8. Add shrimp and cover. Cook for 10 minutes.
  9. Simmer 10 minutes, stirring occasionally. If necessary, add more stock.
  10. Add salt, pepper, and Tabasco.
  11. Add crabmeat, stirring gently, and continue cooking until thoroughly heated.
  12. Serve on a bed of steamed rice.

Yield: Serves 6