Louisiana Killer Shrimp
Dive into the bold flavors of the South with Louisiana Killer Shrimp, a spicy and satisfying seafood dish perfect for any Cajun cuisine lover. Featuring succulent, tail-on shrimp simmered in a rich, buttery broth infused with garlic, Cajun seasoning, and a splash of dry white wine, this recipe brings Louisiana's signature zest to your table. The broth is further elevated with aromatic herbs, paprika, and a hint of optional cayenne pepper for those who love an extra kick. Serve it piping hot, garnished with fresh parsley and green onions, alongside crusty French bread to soak up every drop of the irresistible sauce. Ready in under an hour, this crowd-pleaser is a must-try for anyone craving a comforting yet bold seafood delight.
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Recipe Information
Ingredients
- 2 pounds large raw shrimp (peeled and deveined, tails on)
- 1 cup unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 6 cloves garlic (minced)
- 4 cups seafood or chicken stock
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for extra spice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions (thinly sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 loaf crusty French bread (for serving)
Instructions
Melt the butter and olive oil together in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the tomato paste, Cajun seasoning, paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Cook for another minute to toast the spices.
Pour in the seafood or chicken stock and white wine, stirring to combine.
Add the bay leaves, then reduce the heat to low. Simmer the broth for 30 minutes to allow the flavors to meld.
Taste the broth and adjust the seasoning, adding more salt, black pepper, or cayenne if desired.
Increase the heat slightly and add the shrimp to the pot. Cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked.
Remove the bay leaves and discard them.
Serve the shrimp and broth hot in bowls, garnished with sliced green onions and chopped parsley.
Pair with a loaf of crusty French bread for dipping into the flavorful broth.
Nutrition Facts
Calories |
3849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2231 mg | 744% | |
| Sodium | 8221 mg | 357% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 17.2 g | ||
| Protein | 250.3 g | 501% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 629 mg | 48% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3726 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
