1/4 cup butter

1 large shallot, finely chopped

5 cloves garlic, pressed or minced

1 tablespoon gluten-free flour

3 cups chicken stock

2 cups seafood stock (Imagine brand recommended)

1 cup tomato sauce

2 jalapeños, divided (1 sliced with ribs and seeds removed, 1 sliced into rings)

3 small bay leaves

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon white pepper

3/4 lb jumbo shrimp, peeled and deveined

2 limes (1 cut in half, 1 cut into wedges)

For serving: cooked white rice, chopped fresh cilantro

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Melt butter in a large pot over medium heat. Add shallot and sauté until translucent, about 3-4 minutes.
Add garlic and cook 1 minute until fragrant.
Stir in gluten-free flour and cook 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in chicken stock and seafood stock, avoiding lumps.
Add tomato sauce, jalapeños (without ribs/seeds), bay leaves, oregano, salt, thyme, and white pepper. Stir and bring to a gentle simmer.
Simmer uncovered for 15 minutes to meld flavors and slightly thicken.
Add shrimp and lime halves, cook 3-5 minutes until shrimp turn pink and cooked through. Remove lime halves and bay leaves.
Adjust seasoning to taste.
Serve hot over cooked white rice, garnished with cilantro and jalapeño rings. Squeeze lime wedges over bowls before eating.

Use fresh jalapeños to control heat; remove seeds for milder flavor.

Substitute seafood stock with extra chicken or vegetable stock if unavailable.

Add vegetables like bell peppers or corn for more texture.

Cauliflower rice can replace cooked rice for a low-carb option.

To avoid overcooking shrimp, add them at the end or when reheating leftovers.