SHRIMP AND CRAB MEAT WITH RICE
2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic (fresh chopped garlic even better)
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley
3 cups cooked Basmati rice
Note: Always choose a brown whole grain rice where possible versus a white “refined” rice
– In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
– Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
– Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
– Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
– Serve over rice.
* Serves 8
Recipe found Weight Controllers Support Community on Facebook