I don't normally follow a recipe when I make Cajun Shrimp to go over rice or pasta, but I decided this time I would write down the ingredients and how I make it to share here. This time the sauce was a little light in color, and so probably would've been more attractive over pasta than rice, but it still tasted great.
The longer in advance you can make this, the better it will taste. An hour before serving is good, but the day before is even better.
Be sure to adjust the heat to your liking. This turned out just the way Shane and I like it, but it was a little too spicy for Kat. If you have any leftovers, you can thin it down with a little more milk and have a wonderfully spicy cream of shrimp soup (that's what I did for lunch today). Also feel free to substitute chicken or andouille sausage for the shrimp and/or substitute chicken broth or fish broth for the milk.
Annie's Cajun Shrimp
2 Tablespoons olive oil
3 Tablespoons butter
1 cup diced onion
1 cup diced green pepper
1 cup diced celery
1 Tablespoon minced garlic
1-1/2 teaspoons dry thyme leaves
1 teaspoon dry oregano leaves
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 cup flour
1-1/2 cups half & half cream (or evaporated milk)
1-1/2 cups milk (or substitute chicken or fish broth)
2 teaspoons Cajun seasoning blend (or to taste)
1 pound shrimp, shelled and de-veined (or substitute cooked chicken or andouille sausage)
4 cups cooked rice or pasta
Heat olive oil with butter in a large skillet over medium-high heat. Saute onion, green pepper, celery, garlic, thyme, oregano, salt and seasoned salt until vegetables are just tender. Stir in flour and cook, stirring constantly until browned as desired (the dark this roux becomes, the darker your sauce will be in terms of color and flavor).
Remove from heat and whisk in half & half and milk until smooth. Return to medium heat. Cook, stirring constantly, until sauce thickens. Thin with more milk if necessary.
Add Cajun seasoning in increments until desired heat and flavor is reached. The heat will develop over time, so it may be wise to use less until you're sure more is needed.
Stir in shrimp and cook over medium heat until shrimp turn pink and are no longer translucent, approximately 5 minutes.
Serve over cooked rice or pasta.
Makes 4 servings.
The longer in advance you can make this, the better it will taste. An hour before serving is good, but the day before is even better.
Be sure to adjust the heat to your liking. This turned out just the way Shane and I like it, but it was a little too spicy for Kat. If you have any leftovers, you can thin it down with a little more milk and have a wonderfully spicy cream of shrimp soup (that's what I did for lunch today). Also feel free to substitute chicken or andouille sausage for the shrimp and/or substitute chicken broth or fish broth for the milk.
Annie's Cajun Shrimp
2 Tablespoons olive oil
3 Tablespoons butter
1 cup diced onion
1 cup diced green pepper
1 cup diced celery
1 Tablespoon minced garlic
1-1/2 teaspoons dry thyme leaves
1 teaspoon dry oregano leaves
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 cup flour
1-1/2 cups half & half cream (or evaporated milk)
1-1/2 cups milk (or substitute chicken or fish broth)
2 teaspoons Cajun seasoning blend (or to taste)
1 pound shrimp, shelled and de-veined (or substitute cooked chicken or andouille sausage)
4 cups cooked rice or pasta
Heat olive oil with butter in a large skillet over medium-high heat. Saute onion, green pepper, celery, garlic, thyme, oregano, salt and seasoned salt until vegetables are just tender. Stir in flour and cook, stirring constantly until browned as desired (the dark this roux becomes, the darker your sauce will be in terms of color and flavor).
Remove from heat and whisk in half & half and milk until smooth. Return to medium heat. Cook, stirring constantly, until sauce thickens. Thin with more milk if necessary.
Add Cajun seasoning in increments until desired heat and flavor is reached. The heat will develop over time, so it may be wise to use less until you're sure more is needed.
Stir in shrimp and cook over medium heat until shrimp turn pink and are no longer translucent, approximately 5 minutes.
Serve over cooked rice or pasta.
Makes 4 servings.
1 comment:
That sounds delicious. The husband loves prawns and shrimp so I'll have to give this one a go.
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