Ingredients:
1.5 pounds shrimp peeled and deveined
2 tablespoons avocado oil
1 teaspoon kosher salt or more to taste
1/2 teaspoon black pepper
2 tablespoons ghee
2 tablespoons arrowroot starch/flour
1 cup yellow onion, finely diced (or 1/2 medium onion)
3/4 cup chopped celery or 1 large stalk
3 green onions, thinly sliced (reserve 1/4 for serving)
3/4 cup green bell pepper, finely diced (or 1/2 medium bell pepper)
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon crushed red pepper or more to taste
1 bay leaf
1 teaspoon paprika
1 14.5 oz can diced tomatoes, drained
1 teaspoon fish sauce
2 cups low-sodium chicken broth
1/4 cup chopped parsley for serving
Louisiana Style Hot Sauce for serving (I like Crystal’s)
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