Ingredients
- 1 lb shrimp, peeled and deveined
- 12 oz Tony's Tejas Salsa
- 1 oz flour
- 2 oz Worcestershire sauce
- 3 oz olive oil
- 2 oz lemon juice
- ¼ cup minced celery
- ½ tsp paprika
- 1 oz water
- 1 tbsp scallions
Method
- Heat a pan over medium.
- Add the flour and let it brown.
- Stir in the oil and paprika until it becomes a roux.
- Add the salsa, celery and scallions and let it reduce 3 to 5 minutes.
- Add the lemon juice and Worcestershire, stir, and lower the heat. Simmer 2 minutes.
- Add the shrimp and stir until pink, 2 to 3 minutes.
- Serve over rice.
