Shrimp Louisianne
Dive into the vibrant flavors of the Gulf Coast with Shrimp Louisianne, a true celebration of Cajun-inspired cuisine. This one-pan wonder combines tender, succulent shrimp with a rich and aromatic tomato-based sauce infused with bold Cajun seasonings, paprika, and Worcestershire sauce, giving it a tantalizing smoky and zesty kick. A sofrito made from finely diced onion, bell pepper, and celery forms the flavorful base, while garlic and hot sauce add layers of depth. Perfectly paired with fluffy white rice and topped with fresh parsley and scallions, this dish offers a harmonious balance of spice, freshness, and comfort. Ready in just 45 minutes, Shrimp Louisianne is a quick yet impressive recipe ideal for weeknight dinners or casual entertaining.
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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 diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 1 leaf bay leaf
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cups white rice, cooked
- 2 stalks scallions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the finely diced onion, green bell pepper, and celery to the skillet. Cook for 5-7 minutes, stirring frequently, until softened and translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the canned diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, hot sauce, Cajun seasoning, paprika, thyme, bay leaf, salt, and black pepper.
Reduce the heat to low, cover the skillet, and let the sauce simmer for 15 minutes, stirring occasionally.
Add the shrimp to the skillet, tossing to coat them in the sauce. Cook uncovered for 4-5 minutes, or until the shrimp are pink and fully cooked through.
Remove the bay leaf from the skillet and discard.
To serve, spoon the shrimp and sauce over a bed of cooked white rice. Garnish with sliced scallions and chopped parsley for a fresh finish.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 34.2 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4306 mg | 92% | |
*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.
