This classic Cajun dish is a fantastic shrimp recipe full of rich flavor. And it’s fun to make! You get to toast shrimp shells and make a dark roux!
- 1 Tbsp. and 1 tsp. olive oil
- 12 oz. deveined shrimp, with shells on
- 1 and 1/2 cup chicken broth
- 3 Tbsp. butter
- 4 Tbsp. flour
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup diced celery
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. oregano
- 1 tsp. garlic powder
- 1/4–1/2 tsp. cayenne pepper – depending on the desired spice level
- 1/2 tsp. black pepper
- 3/4 cup drained, diced tomatoes
- about 4 dashes pepper sauce (like Tabasco)
- about 4 dashes Worchestchire sauce
- 2 cups cooked rice
- Heat one teaspoon of the olive oil in a small saucepan over medium heat.
- Peel the shrimp placing the shells in one bowl and the shrimp in another. Set the shrimp aside.
- Once the oil is hot, add the shells to the pan, and saute for 2 minutes. Add in chicken stock. This step reinforces the shrimp flavor in the dish.
- In a large skillet, heat the remaining olive oil and the butter over medium heat.
- Once hot, add the flour and cook for 4-5 minutes, or until the mixture is just darker than peanut butter and smells nutty.
- Add the chopped onion, chopped bell pepper, chopped celery, salt, paprika, oregano, garlic powder, cayenne and black pepper. Mix well and saute for about 7 minutes, or until the vegetables are soft.
- Add the diced tomatoes, pepper sauce, and Worchestchire. Mix well.
- Set a fine mesh strainer over the skillet and pour the shell infused stock into the mixture, straining out the shells.
- Cook for another 10 minutes so the mixture can reduce by about half.
- Add the shrimp and cook for 6 minutes, flipping the shrimp so both sides can cook halfway through.
- Serve over cooked rice.