Description
A classic Louisiana dish featuring shrimp in a spicy tomato sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cups cooked rice
Instructions
- In a large pot, heat the oil over medium heat.
- Add the onion, bell pepper, and celery; sauté until the vegetables are tender.
- Stir in the garlic and cook for an additional minute.
- Add the diced tomatoes, chicken broth, Worcestershire sauce, hot sauce, thyme, paprika, cayenne pepper, salt, and pepper; bring to a simmer.
- Cook for 10 minutes, allowing the flavors to meld.
- Add the shrimp; cook until the shrimp are pink and cooked through, about 5 minutes.
- Serve over the cooked rice.
Notes
- This dish can be made milder by reducing the cayenne pepper.
- Garnish with green onions for added flavor and color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 200 milligrams