Cajun Shrimp Classic (Print Version)
Juicy shrimp in a kicky, rich gravy with herbs and rice. Great for parties or relaxed weeknights.
# Ingredients:
→ Seafood
01 -
450 g peeled, deveined medium shrimp
→ Base and Aromatics
02 -
3 cloves garlic, chopped
03 -
2 celery ribs, diced
04 -
1 green bell pepper, diced
05 -
1 medium onion, diced
06 -
2 tablespoons unsalted butter
→ Thickener and Seasonings
07 -
Black pepper, as much as you like
08 -
Salt, add as needed
09 -
0.25 teaspoon cayenne pepper
10 -
1 teaspoon Cajun seasoning
11 -
2 tablespoons all-purpose flour
→ Liquids and Sauces
12 -
120 ml heavy cream
13 -
2 bay leaves
14 -
2 tablespoons tomato paste
15 -
1 can (410 g) diced tomatoes, make sure to drain
16 -
240 ml chicken broth
→ For Serving and Garnish
17 -
Warm white rice
18 -
Chopped parsley or green onion for topping
# Steps:
01 -
Spoon your creamy shrimp mixture on top of bowls of hot white rice. Sprinkle with chopped parsley or green onion for a fresh finish.
02 -
Take out the bay leaves, pour in the heavy cream, then taste and throw in more salt and pepper if you want.
03 -
Drop those shrimp into the pan and give them 5 or 6 minutes. You’re watching for them to get pink and lose the grey look.
04 -
Dial down the heat and just let it bubble for about 10 minutes so everything mixes together nicely.
05 -
Dump in the drained tomatoes next, then the tomato paste and bay leaves. Give it all a good mix and let it come up to a light simmer.
06 -
Pour your chicken broth in slow, keep stirring so it doesn’t get lumpy and weird.
07 -
Shake in your Cajun seasoning and cayenne. After that’s stirred in, add the flour so all the veggies are totally coated. Keep mixing around for a minute or two so the flour doesn’t taste raw.
08 -
Next up, toss in your minced garlic. Just let it sizzle for about a minute so you can smell it waking up.
09 -
Now add the onion, green pepper, and celery. Let these cook together 3 or 4 minutes until they’re looking soft.
10 -
Start out by melting butter in a big pan over medium heat. Wait till it’s bubbly.
# Notes:
01 -
Don’t keep shrimp in the pan too long or they’ll go rubbery. Pull them when they’re just cooked so they stay juicy.