1/2 cup Baklouti Agrumato, or any extra virgin olive oil of your choice
3/4 cup all-purpose flour
2 cups chopped onions
4 cups chicken, shrimp or vegetable stock
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ribs celery, chopped
4 large garlic cloves, minced
3 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
2 pounds medium shrimp, peeled and de-veined
1 bunch of green onions, sliced
Steamed white rice, for serving
In a large pot or Dutch oven, over medium heat, add Baklouti Agrumato
or extra virgin olive oil of your choice. Add the flour, stir it to
combine well, and then babysit it. Continuously stir the flour to make a
roux - this can take up to 10 minutes and needs your constant attention
lest the flour burn. Stir the roux over medium heat until it reaches a
deep caramel brown color.
Add all the vegetables and garlic to the roux, and saute until the
vegetables become soft, approximately 5-7 minutes. Add the tomato paste
to the mixture and stir, cooking for another minute. Add the bay
leaves, thyme, and stock. Whisk constantly over medium until the
mixture becomes smooth and begins to simmer. Turn down the heat to low,
taste and adjust seasoning accordingly.
Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes.
Add the shrimp to the pot and cook for approximately 5 more minutes.
Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling.
This recipe is designed to have a spicy kick.
If you still want some of the taste of the Baklouti Agrumato but desire
something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup UP extra
virgin olive oil of your choice.
Serves 6-8 (with leftovers as the sauce gets even better the next day)