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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is based on a recipe from B H & G Cajun Cookng with a few changes. Like chili, this can be made a day or so ahead of time, but DO NOT add the corn starch mixture & shrimp until ready to serve. Ingredients:
1 lb shrimp (fresh or pdq frozen, 24/26 count) |
1/2 cup onion, chopped |
1/4 cup green pepper, chopped |
1/2 cup celery, chopped |
2 garlic cloves, minced |
1/4 cup butter |
1 (16 ounce) can tomatoes, petite cut |
2 tablespoons parsley, fresh & finely chopped |
1/2 teaspoon salt |
2 -3 tsp.. cajun seasoning (i use louisiana fish fry) |
2 -3 teaspoons hot sauce (i use trappey's red devil) |
1 bay leaf |
2 tablespoons cold water |
4 teaspoons cornstarch |
Directions:
1. Thaw shrimp, then peel & devein.
2. Melt butter in a 10 inch skillet.
3. Add the chopped onion, green pepper, celery & minced garlic.
4. Saute' until tender, but not brown.
5. Add the UNdrained tomatoes, parsley, salt, Cajun Seasoning, hot sauce & Bay Leaf.& stir.
6. Bring to boil - reduce heat, cover & simmer 15 minutes.
7. Combine the cold water & corn starch & stir into mixture, stirring constantly until thickened.
8. Add the shrimp - cover & cook for another 3-5 minutes or until the shrimp has turned color & is cooked through.
9. Serve over hot rice.
10. ENJOY!
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