Well I have certainly been slacking on my little recipe blog lately. I am due in 1 month and this little guy seems to suck out every ounce of energy I have! I have still been cooking a lot – but I haven’t been trying too many new recipes. So I apologize for the lack of posts!
On the 13th, I was privileged to take a day off work and attend Nourished Food Blogger Conference. It was an excellent conference with some great speakers. The conference was focused on gluten-fee cooking and foods, but there were also some great speakers on photography and blog design.
Check out the site for a roundup of the conference! I wasn’t able to get many good pictures but I was tweeting all the great information I learned!
Wellsphere was nice enough to sponsor me and I can’t wait to go to my next conference!
Now on to some food!
Adapted from Eat Live Run
1 lb raw, deveined shrimp (tails off)
4 Tablespoons butter
1/2 cup flour
1/2 cup yellow onions, chopped
1/2 cup green onions, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1/4 cup fresh parsley, minced
1 Tablespoon garlic, minced
1 (14 oz) can diced tomatoes with green chilies
2 cups fish stock
1/2 teaspoon cayenne pepper
1 Tablespoon cajun seasoning
1 Tablespoon Worcestershire sauce
1-2 teaspoons Louisiana hot sauce
Directions:
1. Assemble all ingredients before starting to cook!
2. Melt the butter in a large heavy-bottomed pot over medium/high heat. Once melted and bubbling, sprinkle the flour over top and mix with a rubber spatula until a smooth paste forms. If your paste is very thin, add a little bit more flour. Keep stirring and cooking over medium heat until roux turns the color of peanut butter. It will smell nutty and delicious.
3. Add the chopped onions, celery, green onions, bell pepper, garlic and parsley to the hot roux. Cook the vegetables until they soften—about three to five minutes. Stir continuously.
4. Add the diced tomatoes and chilies along with seafood stock. Add additional stock if mixture looks too thick (I added extra). It should be thick, but be a sauce-like or stew-like consistency. Mix well so there are no lumps.
5. Add cayenne, cajun seasoning, Louisiana hot sauce and Worcestershire sauce and stir well.
Bring mixture to a boil and slide in shrimp. Reduce heat to low and simmer until shrimp are done, about 15 minutes. Serve over brown rice (not included in nutritional info). Serves 4.
Nutrition Notes: Loaded with veggies, this dish packs in the nutrients. You can also make it as spicy as you want. I left some hot sauce on the table because my husband likes his food spicier than I do.
I also had a little bit of trouble finding fish stock, but I ended up finding it at Whole Foods in the freezer section. I called Trader Joe’s and my local store didn’t carry it there.
Taste Test: This is absolutely delicious! It reheated well and was hearty and comforting! I’ll definitely be making it again!
