Almost two years ago, when we were still living in DC, there was an incredible snow storm. It snowed so much, the federal government shut down for an entire week. It was the ultimate snow day! I was living with my wonderful roommate and close friend, Lisa, at the time. We were constantly monitoring the weather and the metro system, hoping more snow was coming or the trains would be down. With all this time at home, we devoted our efforts to baking, cooking, and hosting cozy dinner parties. One night we had another close friend over for dinner and I cooked this shrimp dish. It was so good, we devoured the pot in one sitting.
Ever since that night, I’ve always thought- I must make that dish again. Well, it’s taken me a while, but I finally got around to it this past Saturday night. It wasn’t snowing, but we were both feeling sort of under the weather and this steaming spicy pot of shrimp and vegetables felt like the perfect remedy. It also makes for great leftovers. If it’s rainy or chilly where you are, make this your dinner. Enjoy!
New Orleans Style Shrimp adapted from Martha Stewart
Serves 4
Ok, so I know the original recipe includes rice in the title, and my photos even show rice, but here’s what you should really do- serve it with garlic bread. These photos are from the day after I made it, when there was no more garlic bread so we paired it with leftover rice instead. It’s good either way, but a homemade garlic bread (like this one) is perfect to sop up the spicy broth.
- 4 tablespoons (1/2) salted butter
- 3 T olive oil
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 2 large cloves garlic, minced
- 1 green and 1 yellow bell pepper, cut lengthwise into 1/4-inch-thick slices
- 1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
- 2 celery stalks, cut into 1/2-inch-thick pieces
- 1 14 oz can diced tomatoes
- 2 c low-sodium chicken broth
- 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp hot sauce, such as Tabasco, or to taste
- 1 pound large shrimp (21 to 30), peeled and deveined
- 1 loaf garlic bread or 2 cups cooked rice for serving
Melt butter and olive oil in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add garlic, bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 12-15 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 4 minutes.
Pour shrimp into bowls, sprinkle with parsley. Serve over rice or with garlic bread on the side. Serve immediately or store in the fridge up to 4 days.
That looks so good. Great recipe, I’m going to muster up the courage and learn how to cook this.
Cheers.
How about you guys come on down to the Big Easy and I’ll give you a culinary tour you wont soon forget!
We should! This dish barely scratches the surface of all the amazing food you can get down there. Ps please please move to NYC!!
Beautiful images and great idea – I’ll have to have this soon! Thanks. I hope you have a great weekend.
Kashfi- thanks so much for checking out my blog! I promise the recipe isn’t too difficult, I’m sure it will come out very well for you!
Jim- hope you have a wonderful weekend, too!
Sounds great. Garllic bread with it sounds very comforting.
That looks unbelievably delicious! I’m going to have to try it!!
This is my first visit to your site, and I am really smitten with it already.
I heard your lovely comment on the Joy the Baker podcast recently and knew I had to check out your blog. Thanks, Joy and Tracey.
It looks like you have created a pretty close version of Shrimp Creole, a new Orleans classic. The paprika is new to me, but other than adding a bay leaf or two and a bit of lemon zest at the end, it is my recipe to a tee.
Come down to New Orleans for a food tour. You won’t be sorry.