Shrimp Acadian
Transport your taste buds to the heart of Louisiana with this irresistible Shrimp Acadian recipe—a true celebration of bold Cajun flavors and fresh seafood! Succulent shrimp are simmered in a rich, savory sauce brimming with tender onions, green bell peppers, and celery, lovingly seasoned with smoky paprika, thyme, and classic Cajun spices. A touch of tomato paste and chicken stock creates a luscious base, while optional hot sauce delivers just the right amount of heat for spice lovers. Perfectly paired with fluffy rice or pasta, this quick and easy one-skillet dish comes together in just 45 minutes, making it a fantastic weeknight dinner option. Whether you’re hosting guests or craving a cozy Southern-inspired meal, Shrimp Acadian is your go-to recipe for unforgettable flavor.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely chopped
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.25 teaspoons hot sauce (optional, to taste)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups cooked rice or pasta
Instructions
Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and bubbling.
Add the diced onion, green bell pepper, and celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes (with their juices), tomato paste, chicken stock, Cajun seasoning, smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer and reduce the heat to low. Let it cook for 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Remove the bay leaf from the sauce and gently stir in the shrimp. Cook for 4-5 minutes, or until the shrimp are pink and opaque.
Taste the sauce and adjust seasoning, adding hot sauce if desired for extra heat.
Serve the shrimp and sauce over a bed of cooked rice or pasta. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 3879 mg | 169% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 30.2 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3708 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.
