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Ingredients
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
10 cloves garlic, smashed, peeled and chopped
1 large onion, chopped
3 medium-size red bell peppers, cut in ¼-inch dice
1 ½ celery ribs, peeled, halved lengthwise and sliced thin
1 ½ teaspoons dried thyme
¼ teaspoon dried oregano
1 teaspoon chili powder, preferably without cumin
1 pound large shrimp, peeled and deveined
10 ounces plum tomatoes, cored and cut in ½-inch pieces
2 teaspoons hot pepper sauce
1 tablespoon fresh lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
20 grams carbs; 205 milligrams cholesterol; 264 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 4 grams fiber; 816 milligrams sodium; 26 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place butter in a 2 ½-quart dish. Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 2 minutes.
- Step 2
Whisk in flour. Cook, uncovered, for 8 minutes.
- Step 3
Stir in garlic and onion. Cook, uncovered, for 5 minutes.
- Step 4
Stir in peppers, celery, thyme, oregano and chili powder. Cook, uncovered, for 3 minutes.
- Step 5
Remove from oven. Push vegetables toward center of dish and arrange shrimp around the inside rim. Place tomatoes over shrimp and vegetables. Cover tightly with a lid or microwave plastic wrap. Cook 2 minutes. Prick plastic to release steam.
- Step 6
Uncover and stir well. Re-cover and cook for 2 minutes. Prick plastic, if using, to release steam.
- Step 7
Remove from oven and uncover. Stir in pepper sauce, lemon juice, salt and pepper.
Private Notes
Comments
Add a cup of shrimp stock. 1/2 t of slap ya mama instead of chili powder