Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
36
High
Nutrition per serving
Calories270.4 kcal (14%)
Total Fat16.1 g (23%)
Carbs15 g (6%)
Sugars2.7 g (3%)
Protein17 g (34%)
Sodium745.6 mg (37%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
4 tablespoonsbutter
1onion
large, diced
1 ribcelery
diced
1green bell pepper
diced
2 clovesgarlic
minced
½ teaspoonsalt
½ teaspoonthyme
½ teaspoonblack pepper
½ teaspooncayenne pepper
1 Tablespoonflour
⅓ cupdry white wine
optional
15 ozdiced tomatoes
can, or about 1 1/4 cups peeled and diced fresh tomatoes
1 cupchicken stock
2bay leaves
▢
Hot pepper sauce
such as Tabasco, to taste
2 lbshrimp
large, uncooked
6 cupsrice
hot, cooked, for serving
2green onions
chopped, for garnish
Instructions
Step 1
Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
Step 2
In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
Step 3
Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
Step 4
Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
Step 5
Serve over hot cooked rice and garnish with green onion.
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