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Shrimp Gumbo

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Serves 6 | 

A truly delightful dish, spicy, rich and oh so scrumptious!

Ingredients:

1/4 cup butter
2 onions, sliced
1 green bell pepper, cut into thin strips
2 cloves garlic, crushed
2 tablespoon flour
3 cup beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper sauce
1 bay leaf
10 oz. okra, cut
2 tomatoes, whole
6 oz. tomato paste
1 1/2 pounds shrimp, raw, in shells
3 cup rice, cooked
1/4 cup parsley, fresh, chopped

Directions:

  1. Heat margarine in Dutch oven over medium heat. Cook onions, bell pepper, and garlic in margarine about 5 minutes. Stir in flour. Cook over medium heat, stirring constatnly, until bubbly; remove from heat. Stir in remaining ingredients except shrimp, rice, and parsely. Break up tomatoes. Heat to boiling; reduce heat. Simmer uncovered for 45 minutes, stirring occasionally.
  2. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein. Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink. Remove bay leaf. Serve soup over rice and sprinkle with parlsey.
Course: Soup
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