Description
A quick, Creole-inspired skillet dish featuring smoky, spicy shrimp in a tangy tomato sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp olive oil
- 2 tbsp 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 tsp Worcestershire sauce
- 1 tsp hot sauce (adjust to taste)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 cup chicken, seafood, or vegetable stock
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- Lemon wedges, for garnish
- Cooked white rice, grits, or crusty bread, for serving
Instructions
- Season the shrimp: Toss shrimp with Cajun seasoning, smoked paprika, and cayenne. Set aside.
- Heat the pan: Warm a large skillet over medium heat, add olive oil and butter until foaming.
- Soften the vegetables: Add onion, bell pepper, and celery. Sauté for 5–7 minutes until soft and translucent.
- Add garlic: Stir in minced garlic and cook for 30–60 seconds until fragrant.
- Build the sauce: Mix in tomato paste and Worcestershire sauce, caramelizing slightly for 1–2 minutes.
- Add spices and stock: Sprinkle in remaining spices and gradually add stock. Bring to a simmer and reduce for 3–5 minutes until thickened.
- Finish the shrimp: Add shrimp and cook for 3–4 minutes until pink and opaque.
- Final seasoning: Remove from heat, stir in parsley, and adjust seasoning as needed. Serve with lemon wedges and choice of side.
Notes
For a creamier sauce, stir in 2–3 tbsp heavy cream at the end. Serve with a squeeze of lemon for brightness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Creole