Serves: 5
Total Calories: 314

4 tablespoons butter
1 tablespoon oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
6 cloves garlic, chopped
1/2 cup chopped green onion
6 tablespoons flour
1 (16-ounce) can tomato sauce
1/2 cup hot water
1/2 teaspoon sugar
1 lemon juice from one lemon
4 bay leaves
1 Salt and cayenne pepper to taste
3 pounds peeled, deveined medium shrimp

In a heavy pot, melt butter. Add oil. Sauté all seasonings until done (approximately 5 minutes). Add flour and blend well. Add tomato sauce, hot water, and sugar. Cook over medium heat approximately 30 minutes. Season to taste. Add shrimp; cook 30 minutes longer. Remove bay leaf.


Fun Fact: Alabama’s Bayou La Batre is known as the Seafood Capital of the South. To commemorate the fishing industry, the nationally known Blessing of the Fleet is held there each May. Bayou La Batre was made famous by the movie Forrest Gump and the fictionalized Bubba Gump Shrimp Company.

Nutritional Facts:

Serves: 5
Total Calories: 314
Calories from Fat: 117

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
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Shrimp Creole
Shrimp Boats
Bob’s Barbecued Shrimp
Shrimp with Eggplant Casserole
Fried Shrimp
Pascagoula Shrimp Boil
Seafood Cocktail Sauce
Cajun Peppered Shrimp & Grits
Rémoulade Sauce
Christopher’s Favorite Shrimp, Crab, and Cheese Casserole
Crabmeat Caroline
Crabmeat Imperial
Almond Topped Crab Quiche
Crabmeat au Gratin
Crawfish Étouffée
Crawfish Étouffée à la Arceneaux
Spicy Fried Crawfish Tails
Crawfish Dog
Oyster Stew
Oysters Oregano
Rockefeller Sauce
Catfish Cakes
Oven Baked Catfish
Blackened Catfish
Mississippi Catfish Fillets
Spicy Catfish Amandine
Steamed Redfish with Creole Sauce
Trout Amandine
Tommy’s Terrific Trout
Stuffed Flounder