A Louisiana-style shrimp rice plate with a buttery roux, bell pepper, celery, tomato, and spices.
220 gShrimps
1 cupFish stock
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35 gButter
100 gBell Pepper
70 gCelery
80 gOnion
8 gGarlic
0.5 cupRice
25 gFlour
100 gTomato Sauce
4 gPaprika
1 gCayenne pepper
To tasteSalt
To tasteBlack Pepper
Cook rice in water until tender.
Cook butter and flour together until the roux turns light brown.
Add onion, bell pepper, celery, and garlic and cook until soft.
Stir in tomato sauce, fish stock, paprika, cayenne pepper, salt, and black pepper, then simmer until thick.
Add shrimps and cook until pink, then serve over rice.