Mama's Shrimp Spaghetti Recipe

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MAMA'S SHRIMP SPAGHETTI

carol benoit

By
@cajuncooker1948

This is a recipe that Mama prepared for us that had an unusual ingredient (pancake mix), used to make a roux, which is used in the base for the sauce. Although Mama is no longer with us, I think of her each time I prepare this dish! Several years ago I was fortunate to be chosen to cook with a famous local chef, and be a part of his television cooking series that featured this special recipe. 20 of my friends and family were invited to be a part of the event, and the dish was enjoyed by everyone.


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Rating:
★★★★★ 1 vote
Serves:
8-10
Prep:
20 Min
Cook:
1 Hr

Ingredients

5 lb
shrimp, (31/35) peeled and deveined
16 oz
pkg, spaghetti, cooked
1/2 c
vegetable oil
1/2 c
pancake mix
2 c
chopped onion
1/4 c
chopped bell pepper
1 Tbsp
minced garlic
10 oz
can rotel tomatoes
12 oz
tomato paste
2 Tbsp
worcestershire sauce
4 c
water
1 c
chopped green onions
1/4 c
chopped parsley
1 tsp
celery salt
salt & pepper to taste

Step-By-Step

1In a 2 gallon stock pot, heat oil over medium high heat.

2Add pancake mix and stir constantly until dark brown roux is achieved.

3Add onions, bell pepper; Saute 3 to 5 minutes or until wilted, adding garlic last.

4Add Rotel and tomato paste, blending well into the roux mixture.

5Add Worcestershire and water; blend well to create a slightly thickened sauce.

6Bring to a rolling boil and reduce to simmer and add a quarter of shrimp. Bring back to medium low and cook for 30-45 minutes, stir occasionally.

7Add green onions, parsley and the remaining shrimp. Cook 15-20 minutes longer or until until sauce is to desired thickness and shrimp are cooked to your taste. Season with salt, pepper and celery salt to taste.

8Serve over spaghetti that has been cooked to desired doneness. Serve with your favorite type of garlic or cheese bread and ENJOY!

About this Recipe