Cajun Shrimp Skillet (Print Version)
Plump shrimp in a smooth Cajun cream sauce with tomatoes and peppers. Scoop over your favorite pasta or rice for a flavorful meal.
# Ingredients:
→ Seafood
01 -
454 g big raw shrimp, shells and veins off, tails gone
→ Vegetables
02 -
1 red bell pepper, chopped up
→ Proteins & Fats
03 -
175 g shredded cheddar jack cheese
04 -
3 tablespoons plain unsalted butter
05 -
1 tablespoon olive or avocado oil
→ Sauce Base
06 -
360 ml chicken broth
07 -
284 g canned diced tomatoes with green chilies, keep the juice separate
08 -
180 ml heavy cream or half and half
09 -
2 teaspoons hot sauce
10 -
1 tablespoon honey
11 -
3 cloves garlic, finely chopped
12 -
3 tablespoons regular flour
13 -
2 teaspoons lime juice
→ Seasonings
14 -
pinch red pepper flakes
15 -
pinch of cayenne pepper
16 -
0.5 teaspoon dry oregano
17 -
0.5 teaspoon mustard powder
18 -
1 teaspoon light brown sugar
19 -
3 teaspoons Cajun seasoning, divided
→ Garnishes & For Serving
20 -
Fresh cilantro, give it a rough chop
21 -
1 lime, sliced into wedges
# Steps:
01 -
Pop those shrimp and peppers back in the pan, stir them so they get all saucy. Add your lime wedges. Take off the heat, toss on the cilantro, and dish it up warm with beans, rice, or maybe salad.
02 -
Turn heat down low. Slowly add the cheese, stirring till it melts. Squeeze in lime juice and give it a good mix.
03 -
Pour in the broth mix a bit at a time and keep stirring. Once it bubbles, turn it down to a gentle simmer. Toss in the drained tomatoes. Let it bubble away for about 10 minutes till it gets thicker.
04 -
Drop in the butter. When it melts, add garlic. Cook for a minute, then sprinkle in the flour. Stir nonstop for another couple minutes until it stops smelling like flour.
05 -
Pour in the tomato juice you set aside. Use a silicone spatula to scrape up the tasty bits from the bottom of the pan over medium heat. Let it cook down to about half.
06 -
Season your shrimp with a teaspoon of Cajun blend. Heat the oil in a big skillet set over medium-high. Toss shrimp and bell pepper chunks in. Cook each side about 1 minute and 20 seconds. Move them out onto a plate.
07 -
Drain the tomatoes, saving all the juices. In a bowl, whisk together chicken broth, cream, honey, hot sauce, 2 teaspoons Cajun seasoning, brown sugar, mustard powder, oregano, cayenne, and red pepper flakes. Set everything off to the side.
08 -
If using frozen shrimp, thaw them completely. Dry them off, pull off any shells and tails, and take out the veins if needed. Chop your bell pepper last. Leave both ready for later.
# Notes:
01 -
Big shrimp (look for 26 to 30 count per pound) come out best here. Get a block of cheese and shred it yourself so it melts nicer. Dial back the hot sauce and skip the cayenne or pepper flakes if you want things milder. For less heat, regular canned tomatoes do the trick.
02 -
Stash leftovers in a tight container and pop them in the fridge for up to 3 days, or freeze for 3 months tops. Warm up gently over medium heat so the shrimp don't get tough.
03 -
Want fluffy rice every time? Boil 2 cups chicken broth, dump in 1 cup white long-grain rice, bring back to boiling, cover and simmer 15 minutes. Take off heat but leave covered another 5 to 10 minutes so it's perfect.