Ingredients
- 1 pounnd shrimp with shells
- 425 gr shrimp
- 425 gr basic rice (cooked)
- 350 ml basic shrimp stock
- 140 gr packed
- 120 ml cream (heavy)
- 120 ml tomato sauce (canned)
- 90 gr green onions (finely chopped)
- 7 gr onions
- 7 gr green bell peppers
- 6 gr butter (unsalted)
- 5 ml vegetable oil
- 4 gr celery
- 3 gr pepper (white)
- 3 gr salt
- 3 gr garlic (minced)
- 2 gr thyme leaves (dried)
- 1 gr cayenne pepper (ground)
green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. From Paul Prudhomme's Louisiana Kitchen
