Shrimp is a fantastic source of lean protein. With one serving you are getting your entire day’s worth of selenium (an antioxidant) while also enjoying some phosphorus, choline, and copper. These micronutrients help support brain function, metabolism, and build healthy bones and teeth.
20 OUNCES FROZEN, MEDIUM “TAIL OFF” SHRIMP
5 TBSP FLOUR
2 TBSP BUTTER
1 ONION, DICED
2 CLOVES GARLIC, CHOPPED
2 TBSP DRIED CELERY FLAKES
2 TSP DRIED PARSLEY
2 CANS TOMOATOES
¼ TSP RED PEPPER FLAKES
3 BAY LEAVES
1 TSP THYME
1 TSP SAGE
2 TSP WORCESTERSHIRE
1 TSP TOBASCO
2 CUPS QUICK COOKING BROWN RICE, COOKED ACCORDING TO PACKAGE
GLUTEN FREE – prepare in a Slow Cooker and omit the roux (butter and flour). Make sure store-bought can tomatoes and Worcestershire sauce are gluten free.
In large pot, make roux by melting butter and stirring in flour. Add onion, celery, followed by shrimp, tomatoes, garlic, and parsley. Simmer 30 minutes.
Add ¼ tsp red pepper, 3 bay leaves, 1 tsp thyme, 1 tsp sage, 2 tsp salt, dash oregano, and optional dash of cayenne pepper. Simmer 2-3 hours.
Before serving, add 2 tsp Worcestershire or 1 tsp Tabasco. Serve with 1/3 cup brown rice.