Description
A tantalizing dish that transports your taste buds straight to New Orleans with its bold blend of spices and fresh ingredients.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup chicken or seafood stock (or vegetable stock for a lighter version)
- 1 teaspoon hot sauce (adjust to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges
- Cooked white rice, grits, or crusty bread
Instructions
- Season shrimp with Cajun seasoning, smoked paprika, and cayenne pepper if using. Set aside.
- In a large skillet, heat olive oil and butter over medium heat. Sauté diced onion, green bell pepper, and celery for about 5 minutes. Add minced garlic and cook for another minute.
- Mix in tomato paste and Worcestershire sauce, then add the remaining spices: smoked paprika, cayenne, thyme, and oregano. Stir together.
- Pour in the chicken or seafood stock and let it simmer for 2-3 minutes. Add the seasoned shrimp and hot sauce, then cook for another 3-4 minutes until shrimp are cooked through.
- Remove from heat and sprinkle fresh parsley on top. Serve with lemon wedges and your choice of cooked white rice, grits, or crusty bread.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun