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extra-large shrimp (16-20 ct per pound)
tails and shells on
high smoke point oil
Earth Balance or other vegan butter
or mixture of Old Bay and garlic powder
herbs de Provence
chopped (or canned, diced)
Peel and reserve shells from shrimp; leave tails attached.
Finely chop approximately 1/4 of the shrimp. Remove and reserve the tails from chopped shrimp.
Place 1 T oil and 1 T vegan butter into a medium-sized pot. Heat to medium-high.
Place shrimp shells and reserved tails from chopped shrimp into the pot. Cook shells and tails until crisp (about 5 minutes). They should be browned and cooked until liquid is gone.
Add the water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Strain liquid from solids and reserve liquid.
Place 2 T oil and 2 T vegan butter in a Dutch oven or large cast iron skillet. Heat over medium heat. Add flour and continue to cook until roux turns a light brown color (around 3 minutes).
Place chopped onion, celery, bell pepper, garlic, seasonings, and herbs in the skillet. Cook and stir until softened (around 7 minutes).
Add shrimp stock (prepared in steps 1-5) and diced tomatoes and stir. The sauce should thicken in about 6 minutes.
Add the shrimp (both chopped and whole), green onions, and parsley. Cook and stir until shrimp is opaque (around 4 minutes).
Make sure to use larger shrimp - extra-large is best!
Serve with rice or a slice of multi-grain bread!
Recipe provided by Lenten Season (https://www.lenten-season.com)