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| INGREDIENTS |
AMOUNTS |
| Olive Oil |
2 Cups |
| Yellow Onions (small diced) |
6 |
| Celery (small diced) |
2 bundles |
| Red Bell Peppers (small diced) |
6-8 |
| Chopped Garlic |
1 Cup |
| Chopped Parsley |
3 Cups |
| Chopped Scallions |
2 Cups |
Dried Spice Mix
Thyme
Oregano
Basil
Cayenne
Garlic powder
Onion powder |
1 Cup |
| Bay leaves |
3 |
| Brown Sugar |
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| White Wine |
2 Cups |
| Chopped Tomatoes Puree |
2 #10 cans |
| Sea Clam Juice |
4 cans |
| Lemon juice |
2 cups |
| Hot Sauce |
1 cup |
| Worcestershire sauce (OPTIONAL) |
4 tbl. |
| Salt |
TT |
| Black Pepper |
TT |
| Shrimp 90/110 cnt |
7 Pounds |
| Shrimp 31/35 pld. Devaind tail off |
10 Pounds |
| Butter melted |
1.5 Pounds |
| Flour |
1 Pound |
DIRECTIONS:
- In a large pot add 2 cups of oil. Sauté onions, celery, peppers and garlic for 10-15 min.
- Add spice mix and bay leaves. Cook for 5 more minutes.
- Deglaze with the white wine and reduce until wine has evaporated.
- Add Tomatoes and clam juice. Cook for 20-25 minutes until mixture comes to a boil.
- Add lemon juice, hot sauce, and Worcestershire. Season with salt, pepper, and brown sugar. Continue to cook for 5 more minutes.
- In a separate skillet mix butter and flour to make a white roux.
- Add Roux to tomato mix until thick. Keep stirring.
- Add 31/35 shrimp, when half way cooked add 90/110 shrimp. Continue cooking until shrimps are cooked completely.
- Adjust seasoning if needed. Add chopped Parsley and Green Onions.
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