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Cajun Shrimp and Rice

Author: Laura Bais
This is an American recipe for tiger shrimp in a sweet and spicy tomato and cream sauce. It's so creamy and delicious that you won't even have time to talk while enjoying this meal, which is inspired by the rich culinary traditions of Louisiana. I didn't use store-bought cajun seasoning, but rather homemade.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Louisiana
Servings 4 people
Calories 720.2 kcal

Ingredients
  

For the Shrimp:

  • 1.1 lbs of cleaned shrimp
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons salt
  • 0.5 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons of mixed Italian herbs
  • 1/5 teaspoon cayenne pepper
  • 1 red bell pepper diced
  • 2 tablespoons olive oil

For the Red Sauce:

  • 1.5 tablespoons butter
  • 4 cloves garlic minced
  • 3 tablespoons flour

For the White Sauce:

  • 1 2/3 cups chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon honey
  • 0.5 teaspoon salt
  • A pinch of black pepper
  • 1 teaspoon mixed Italian herbs
  • A pinch of cayenne pepper
  • 2 teaspoons hot sauce

Additional Ingredients Before Finishing:

  • 1 small can about 14 oz of chopped tomatoes, drained but liquid reserved
  • 1 hot chili pepper finely chopped
  • 2.5 oz Gouda cheese grated
  • 1 tablespoon lime juice
  • 2 teaspoons chopped parsley

Rice

  • 1⅓ cup rice
  • 1 tsp salt
  • 2 tbsp rice vinegar

Instructions
 

  • Start by combining all the ingredients for the white sauce.
  • Pat the shrimp dry and season with smoked paprika, salt, pepper, garlic powder, mixed herbs, and cayenne pepper. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1.5 minutes per side until they start to turn pink.
  • Add the diced bell pepper to the shrimp during the last minute of cooking.
  • Remove the shrimp and peppers from the skillet and set aside.
  • In the same skillet, add the reserved tomato liquid to deglaze the pan, scraping up any bits that have stuck to the bottom.
  • Add the minced garlic and butter, stirring until the butter is melted. Cook for 2 minutes.
  • Sprinkle in the flour and stir to incorporate.
  • Cook for a few minutes until the flour starts to brown slightly.
  • Slowly pour in the white sauce mixture, stirring constantly to prevent any lumps from forming. Allow the sauce to come to a boil and thicken.
  • Once the sauce has thickened, add the chopped tomatoes, chopped hot chili pepper, and cook on low heat for about 10 minutes to meld the flavors.
  • At the end of cooking, stir in the lime juice, grated Gouda cheese, and the cooked shrimp and bell peppers. Mix well until everything is heated through.
  • Remove from heat and stir in the chopped parsley. Serve the shrimp over a bed of light rice or with fresh bread, garnished with extra parsley if desired.
Keyword cajun, cajun seasoning