Recipe: Rotel Shrimp South Louisiana (served over rice, 1970's)

SHRIMP SOUTH LOUISIANA


2 lbs. raw shrimp, unpeeled, without heads
5 tablespoons shortening
1/4 cup all-purpose flour
1 large onion, chopped
6 green onions, chopped including tops
1/4 cup chopped green bell pepper
1/2 cup chopped celery
1 small clove garlic, minced
Salt and pepper to taste
1 (10 oz.) can RO-TEL Tomatoes and Green Chilies
1 (8 oz.) can tomato sauce
1 tablespoon Worcestershire sauce
Hot cooked rice (for serving)

Wash and peel raw shrimp, set aside.

Make a roux by heating shortening in a deep skillet; add flour. Cook on medium heat until dark brown stirring constantly.

Add chopped onions, peppers, celery and garlic to skillet. Add tomatoes and tomato sauce. Season with salt, pepper and Worcestershire sauce. Cover and let simmer for 30 minutes.

Bring to boiling point; add shrimp. Cook 20 minutes.

Serve over rice.

Makes 6-8 servings
Source: Recipe pamphlet: Zesty Recipes Start with the Hot Tomato RO-TEL, Knapp-Sherrill Co., 1978