Stock:
1 quart of water
shrimp hulls
onion peels
garlic paper shell stuff
2 lemons quartered
2 bay leaves
1 green bell pepper - quartered
1 celery stalk - chopped
boil stock for at least an hour preferably 2
4-5 pounds raw shrimp (head on)
1/2 medium onion (chopped fine - peels go in stock)
1 clove of garlic (chopped fine - paper shells goes in stock)
3-4 jalapeno peppers (chopped fine - seeds and stem go in stock)
1 16 oz can tomato puree
1 stick of butter
2-3 leaves of fresh basil (chopped)
1 medium bell pepper - (diced)
1 rib of celery - (diced)
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons red pepper
salt
sautee` onions, garlic, and jalapeno peppers until onions are translucent
add black pepper, white pepper, red pepper, basil, shrimp - sautee` until shrimp turn pink and curl up
add tomato puree
strain and add stock until sauce reaches desired consistency
salt to taste
serve over rice
**lemongrass goes good in the stock as well**
-----signature-----
fat girls + skinny ankles = faulty construction -- Halloweve
The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey
Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey
Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
