Source: I found this recipe in a magazine during the early 1960s. Supposedly it came from Brennan's, a famous New Orleans restaurant. It has been a family favorite ever since.
Servings: 4 - 6
Entered by: Kathleen and Ken Ferris

Delicious and different way to cook shrimp, in a creamy tomato sauce. One key ingredient is English thyme.

Ingredients

  • 1 medium onion, chopped
  • 3 green onions, chopped
  • 3 or 4 small cloves minced garlic
  • 1/3 cup finely chopped celery
  • 1/3 cup half butter & half extra virgin olive oil
  • 4 Tbsp flour
  • 1 cup filtered water
  • 1 cup tomato sauce
  • 2 bay leaves
  • 1 scant Tbsp Worcestershire sauce
  • 4 drops hot sauce (or more to taste)
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp black pepper
  • 1 lb. cleaned raw shrimp
  • 3 tsp fresh English thyme leaves
  • 2 eggs hard cooked, cut in quarters lengthwise
  • 2 cups white or brown rice, cooked to directionsv
  • 1/3 to !/2 cup minced parsley

Instructions

  1. 1
    Saute onions, garlic and celery in butter/oil until transparent.

Comments

Kathleen and Ken Ferris 6/25/2012
When I typed this in, I failed to get all the steps in. See other version which is complete. K. Ferris