I love shrimp! It can be prepared in so many different ways and is especially fun to eat in these warm summer months! I went looking for a light but tasty shrimp dish with a Cajun twist and I came upon an old favorite chef of mine, Martha Stewart. Let’s face it, she was the pioneer when it came to cooking shows and was on before the thought of the Food Network was even conceived! She isn’t everyone’s favorite person but when it comes to cooking, she usually gets it right.
Her recipe for New Orleans Style Shrimp and Rice had all my favorite ingredients. Obviously, Shrimp and Rice, but also onions, garlic, peppers, tomatoes, and hot sauce….those ingredients always make my mouth water! Not only that, but the recipe seemed quick and easy which is perfect after an action-packed day. I pretty much followed her recipe as it was besides substituting one of the green peppers for an orange one to add more color and of course, I upped the hot sauce! The spicier the better in my book! I also cooked my peppers and onions a few minutes before making the butter/flour mixture and then added them back in after. The recipe below is how I prepared it but I have included a link to the original recipe at the bottom of the page.
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1 tbsp olive oil
- 2 green bell peppers, cut lengthwise into 1/4-inch-thick slices (I prefer to swap one green for red, yellow, or orange)
- 1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
- 2 celery stalks, cut into 1/2-inch-thick pieces
- 6 canned whole plum tomatoes (from one 28-ounce can), crushed
- 14 1/2 oz low-sodium chicken broth
- 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse salt
- 1/2 teaspoon hot sauce, such as Tabasco, or to taste (Feel free to take this up a notch!)
- 1 pound large shrimp (21 to 30), peeled and deveined
- 2 cups cooked white rice, for serving
Pour one tablespoon of butter in a large pan or dutch oven and heat. Add onions and celery, and saute for 2-3 minutes.
Add in bell peppers and saute an additional 2-3 minutes.
Remove vegetable mixture from pan; set aside.
Melt butter over medium heat. Add flour, and stir until light brown, 3 to 4 minutes.
Add vegetable mixture back to the ban with the flour/butter mixture and cook, stirring occasionally, until softened, about 7 minutes.
Add tomatoes, broth, parsley, spices, salt, and hot sauce.
Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. (Note: if you aren’t in a hurry, turn off the stove and let the mixture sit an additional 30 minutes on no heat to meld the flavors together, then just reheat when ready to add shrimp).
Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
Sprinkle shrimp with parsley, and serve over rice.
Bottom Line: This recipe is not only delicious but comes together so easily and is a true crowd pleaser if you want to double it for a large family gathering! Jeff and I both loved it and it was even great the next day for a nice lunch for me 🙂 Please try this one and let me know how it works out in your kitchen! Until next time….Keep on Cooking!
Link to Martha’s original recipe: http://www.marthastewart.com/319031/new-orleans-style-shrimp-and-rice