Fresh Gulf shrimp are the star of this shrimp recipe. This shrimp recipe dish is great whether you serve it as an appetizer with french bread or toast points. The Shrimp recipe will pair with a plate of pasta and a salad for a great lunch or dinner. A glass of Viognier will pair well with this shrimp recipe.
In a saucepan, on medium heat pan for one minute. Add olive oil, onion, bell pepper, celery, garlic and cook until tender. Stir constantly. Add in spices and stir well. Move contents to another container and set aside.
In same pan on medium low add butter and flour. Stir constantly while ingredients get to know each other.
Keep stirring butter and flour mixture. It will darken as the ingredients heat. Once the color has turned a cafe au lait it should be thicker.
Stir in the cream and water to this mixture and allow to simmer for a minute. Add in the shrimp and cook until tender which is about 3-5 minutes. Do not overcook.
Taste the mixture to adjust the salt, pepper and cayenne for your crew. My crew likes the heat. Add in the parmesan cheese and stir. Garnish with Parsley.
As an appetizer, this will serve well with French Bread, Toast Points or crackers. Grill Man also liked it with Doritos.
Lagniappe: For lunch this will serve well on a bed of pasta with a salad. Prepare pasta per the package directions.