1/4 cup extra virgin olive 0il
1/4 cup flour
1 1/2 lbs. raw shrimp (shelled)
2 garlic buds, minced
1/2 cup minced onion
2 Tbsp minced parsley
1 cup water (plus more if needed)
1 tsp. salt
2 bay leaves
1/4 tsp. cayenne pepper
8 oz. tomato sauce
1/2 cup chopped bell pepper
Heat olive oil in a heavy skillet with the flour. Stir constantly until the roux is the color of peanut butter.
Lower heat, add shrimp and cook about 3 minutes until pink. Add garlic, onion, parsley and bell pepper. Cook 2 minutes longer. Raise heat, add water then the remaining ingredients. Bring to a boil, then simmer, covered, for 20-30 minutes. Add chopped green onions. Serve over rice.
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Place: 73 out of 134 Avg (all users): 5.4620 Avg (commenters): 7.0000 Avg (participants): 5.3673 Avg (non-participants): 5.4963 Views since voting: 765 Views during voting: 287 Votes: 184 Comments: 7 Favorites: 0
I like it. My only issue would be that the tomatoe is the brightest thing in frame and the "Rock Star" should be the Creole. I would have tried to bounce some light into the skillet and take down the shadow on the right.
I like this composition. The dynamic lighting creates an atmosphere, illuminating the subject of the photo and giving it a great focal point, at the same time, casting some wicked shadows. It almost tells one part of a story, and begs to be told the rest. Great effect. The wooden spoon that has been dipped in the sauce really helps this backstory. As if someone had been cooking and had to walk away. This is definitely a "picture is worth 1000 words" moment for me. Well done.
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