Mouthwatering Cajun Lunch: Spicy Shrimp Creole Over Steamed Rice

Allergens

Shellfish (Shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 can (14.5 oz) crushed tomatoes
• 1 tbsp Worcestershire sauce
• 2 tsp Cajun seasoning
• 1/2 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• Steamed rice, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion, green bell pepper, red bell pepper, and garlic, cooking until softened and fragrant, about 5 minutes.
2. Stir in the chicken broth, crushed tomatoes, Worcestershire sauce, Cajun seasoning, red pepper flakes, smoked paprika, dried oregano, salt, and black pepper. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
3. Add the shrimp to the skillet and cook until they turn pink and opaque, about 4 5 minutes. Remove from heat and let rest for 2 minutes.
4. Serve the spicy shrimp creole over steamed rice, garnished with fresh parsley.

Chef’s Insight

To achieve the perfect balance of flavors, taste and adjust the seasonings as needed during the cooking process.

Notes

Pair this dish with a refreshing side salad for a complete and satisfying meal.