Description
A rich and flavorful Cajun dish featuring tender shrimp simmered in a savory sauce, served over rice.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Creole seasoning
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups shrimp stock or chicken stock
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Salt and pepper to taste
- 1/2 cup green onions, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Start by seasoning the shrimp with a generous sprinkle of Creole seasoning. Set them aside to let the flavors meld.
- In a large skillet, melt the butter over medium heat. Toss in the onion, green bell pepper, and celery, followed by the minced garlic. Cook until everything softens—about 5 to 7 minutes.
- Sprinkle flour over the vegetables and stir to combine. Let the mixture cook for a couple of minutes.
- Gradually pour in the shrimp stock while stirring constantly. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the seasoned shrimp to the skillet along with Worcestershire sauce, hot sauce, and more Creole seasoning. Let everything simmer gently for 5 to 10 minutes until shrimp are pink and opaque.
- Adjust the seasoning with salt and pepper to taste. Stir in fresh green onions and parsley before serving over steamed rice.
Notes
Serve over rice and garnish with extra green onions and parsley. Consider crusty French bread as a side.
