| Ingredient |
Amount |
Calories |
| Celery |
30g |
5kcal |
| Onions |
30g |
12kcal |
| Peppers, raw, green, sweet |
30g |
6kcal |
| Garlic |
3g |
4kcal |
| Olive oil |
15g |
133kcal |
| Wheat flour, white, all-purpose, enriched, bleached |
15g |
55kcal |
| Tomatoes, crushed, canned |
60g |
19kcal |
| Stock, fish, home-prepared |
240g |
38kcal |
| Shrimp, raw |
115g |
98kcal |
| Cajun seasoning |
2.4g |
0kcal |
Recipe Instructions:
Ingredients:
115 grams shrimp, peeled and deveined
30 grams diced onion
30 grams diced bell pepper (green or red)
30 grams diced celery
1 garlic clove, minced
15 grams all-purpose flour
240 ml shrimp or seafood broth
60 grams diced tomato (canned or fresh)
Salt and pepper to taste
15 ml olive oil
Cooked rice for serving
Instructions:
Heat olive oil in a small pot over medium heat.
Add diced onion, bell pepper, celery, and minced garlic. Cook until softened, about 5 minutes.
Sprinkle all-purpose flour over the vegetables, stirring constantly for 1-2 minutes to create a roux.
Gradually pour in shrimp or seafood broth, stirring continuously to avoid lumps.
Add diced tomato. Stir well to combine.
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Add shrimp and cook for an additional 5-7 minutes, until shrimp are pink and cooked through.
Season with salt and pepper to taste.
Serve hot over cooked rice.
