To make this #dinnerdoneby9am I make the tomato base in the morning (all but adding the shrimp), refrigerate all day, then reheat, make rice and add the shrimp just prior to serving.
-2 Tbsp olive oil
-2 Tbsp flour
-1 onion, chopped
-1/2 green pepper, chopped
-2 stalks celery, chopped
-4 cloves garlic, minced
-1 (29 oz) can crushed tomatoes
-1 (15 oz) can petite diced tomatoes
-1 bay leaf
-1/4 tsp cayenne pepper
-1 Tbsp hot sauce
-1 Tbsp Worcestershire sauce
-1 Tbsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/2 tsp dried thyme
-1/2 tsp dried basil
-1 lb shrimp
Start by making a blond roux. To do this, cook the oil and flour over medium low heat until it develops a light brown color. Stir frequently while the roux is cooking. Add the onion, green pepper and celery. Saute until the veggies soften, about 10 minutes. Add the garlic, saute 1 minute. Add the diced tomatoes, tomato sauce, bay leaf, cayenne, hot sauce, Worcestershire, sugar, salt, pepper, thyme and basil. Simmer for 30 minutes. Stir in shrimp, cover and cook until cooked through (about 2-5 minutes depending on size of shrimp). Serve over rice and garnish with parsley or scallions.
