Tested it for dinner with Italian egg noodles, turned out very well, Noticeable lack of salt in the original recipe must be somehow addressed, may even be done on the plate, as we were forced to do. From here on, pure pleasure. Also, the sauce is excellent, so you may choose to be ‘economical’ with shrimps, or even replace them (chicken? tofu? fish?), or ignore them altogether.
Set below serves 4.
- 60 ml vegetable oil,
- 60 ml all purpose flour,
- 60 ml chopped onion (I used the white part of ‘green onion’),
- 60 ml chopped celery,
- 60 ml chopped green pepper,
- 1 tsp cayenne,
- 1 tsp dried thyme,
- ¼ tsp paprika,
- 500ml chicken stock (can be cheated with Knorr cubes),
- 2 tbsp butter,
- 500g peeled shrimps,
- 125 ml green onion,
- 1-2 cloves of garlic, chopped.
- Heat oil in large skillet over medium heat.
- Add flour and cook, whisking, for about 5 minutes or until mixture is dark brown (do not overheat, as it with disperse into two separate substances..).
- Stir in the onion, celery, green pepper, cayenne, thyme and paprika.
- Stir until vegetables soften, about 2 minutes.
- Add stock and bring to a boil, stirring constantly.
- Turn the heat down to medium low and simmer for about 5 minutes or until the floury taste has disappeared.
- In the meantime, melt butter on another skillet on HIGH. The skillet must be big enough to accommodate the shrimps in a single layer; otherwise they will let the juice out and just turn into round pink pieces of wood..).
- Sauté the shrimps and garlic and green onion, about 2-3 minutes (shrimps are just pink).
- Stir into vegetable mixture and simmer – briefly, as the shrimps must not be overdone!!
- Here maybe a salt treatment (check for spicing, anyway)
SERVE with rice, with pasta, with anything.