- 1/2 cup Baklouti Chili Fused Olive Oil, or any Ultra Premium 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 Chili Fused Olive Oil 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.
**Disclaimer – this recipe is designed to have a spicy kick. If you still want some of the taste of the Baklouti Chili Fused Olive Oil but desire something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup Ultra Premium extra virgin olive oil of your choice.
Serves 6-8 (with leftovers as the sauce gets even better the next day)
Re-posted from the Veronica Foods blog