Healthy Shrimp Gumbo

Plump shrimp and chew size pieces of tomato and veggies come collectively on this thick, hearty, yet healthy dish which is perfect on pinnacle of brown rice. while many gumbos may be flour-y or too buttery, but this one retains all of the conventional wealthy gumbo taste while still being as an alternative light. My whole circle of relatives went crazy for it. The best bummer was while each person wanted seconds and the pot turned into empty.

INGREDIENTS

• 2 tablespoons grape seed, canola or vegetable oil
• 2 tablespoons all purpose flour
• 2 large onions, chopped fine
• 2 stalks celery, chopped fine
• 1 clove garlic, chopped fine
• 1 pound medium shrimp, peeled and deveined; shells rinsed and reserved
• 1 cup chopped tomatoes (fresh is best but in winter, use canned chopped tomatoes)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• juice of 1/2 lemon
• 1 tablespoon worcestershire sauce
• 2 tablespoons chopped parsley
• salt and pepper to taste

INSTRUCTIONS

1. First make a roux. In a big solid iron dutch oven, warmness the oil over medium-low warmness. Sprinkle flour over the oil and stir until it's miles absolutely mixed. retain cooking, stirring once in a while, over medium low heat, until the flour-oil mixture browns and is dark caramel-coloured. (Be cautious now not to let it burn.)
2. Stir inside the onions, celery, and garlic. Sprinkle in 1/four teaspoon of salt and some turns of freshly-floor pepper. Stir well. cover dutch oven and allow veggies prepare dinner in roux until softened. 
3.  at the same time as veggies are cooking, positioned shrimp shells into a saucepan and cover with 2 cups of water and precise pinch of salt. (Shrimp shells should be slightly covered; add extra water if they are now not.) convey water to a boil after which lessen heat in order that it simmers. continue to simmer until shells are vibrant purple. 
4. To the greens in the dutch oven, add the tomatoes, thyme, oregano, paprika, lemon, and Worcestershire sauce. stress the shrimp stock into the soup, stir, and allow simmer exposed for about 20 minutes. 
5. Stir in the shrimp and let simmer within the soup till just firm and cooked through, about 3-five mins, depending on size. flavor and alter seasoning to flavor. Stir in chopped parsley, and serve in bowls with a huge scoop of rice.

source https://sarahqueenkitchen.blogspot.com/2018/10/healthy-shrimp-gumbo.html

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