Ingredients
- 3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chopped onions
1 cups chopped green bell peppers
1 cups chopped celery
1 tablespoons minced garlic
.5 (14.5-ounce) can diced tomatoes
1 bay leaves
1 teaspoons salt
1/4 teaspoon cayenne pepper
.5 tablespoons Essence, recipe follows
.5 quart vegetable stock
2 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
chopped cauliflower, for serving
1/2 cup thinly sliced green onion tops, for garnish
Description
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