I made this shrimp last weekend and it is the most warming and perfect stew for a cold night. It smells incredible and will surely warm your soul! I thought since Mardi Gras was this past weekend I would share a recipe with some southern flare.
It is very easy to make and you could easily add different meats or vegetables depending on your preference.
It was getting dark so I wasn’t able to take many pictures/they are not the best quality. Don’t let that stop you from trying this recipe!
Recipe: New Orleans-Style Shrimp and Rice
(recipe adapted from Martha Stewart)
4 Tablespoons Butter
1 Tablespoon Plus 1 Teaspoon Flour
2 Green Bell Peppers, cut into 1/4 inch slices
1 Large Onion, Cut into 1/4 inch slices
2 Celery Stalks, diced
1 14oz Can Diced Tomatoes
1 Can Low-Sodium Chicken Broth
2 Teaspoons Chopped Flat Leaf Parsley (Or Cilantro)
1 1/2 Teaspoons Cajun Seasoning
1/2 Teaspoon Paprika
1/2 Teaspoon Salt
1 Tablespoon Hot Sauce (more or less depending on preference)
1 Pound Large Shrimp, peeled and deveined
2 Cups Cooked Rice for serving
Melt butter in a large pan or dutch oven.
Add flour and stir until light brown, 3 to 4 minutes.
Add pepper, onion and celery and cook until softened, about 7 minutes.
Add tomatoes, broth, herbs and spices, salt and hot sauce.
Bring to a boil and reduce heat to a simmer, covered until vegetables are soft and mixture is slightly thickened, about 30 minutes.
Add shrimp after vegetables are soft and let cook until light pink, about 3-5 minutes.
Serve over cooked rice and sprinkle with fresh herbs.