bay leaves or 1/2 tsp. dried thyme leaves, crushed
1/2
tsp.
salt
3
tbsp.
flour
1
14 1/2-oz.
can chicken broth
Ground red pepper
Hot cooked rice (optional)
Directions
In 12-inch skillet over medium-high heat, cook onion, celery, bell pepper and garlic in butter until tender.
Add shrimp, bay leaves and salt. Reduce heat to medium and cook, stirring occasionally until shrimp are pink.
Sprinkle with flour and stir until blended. Add chicken broth and a few dashes ground red pepper. Cook, stirring occasionally, until thickened and bubbly. Cook and stir 1 minute more. Remove bay leaves.
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