Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Cajun seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Step 1: Season shrimp generously with salt and pepper. In a bowl, dredge shrimp in flour, ensuring they are evenly coated.
- Step 2: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from pot and set aside.
- Step 3: Add chopped onion, garlic, and bell peppers to the pot. Cook until softened, about 5-7 minutes. Stir in Cajun seasoning, Worcestershire sauce, and thyme; cook for another minute until fragrant.
- Step 4: Add diced tomatoes (undrained) and chicken broth to the pot. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken slightly.
- Step 5: Stir in heavy cream. Return the cooked shrimp to the pot. Simmer for another 2-3 minutes, just to heat through. Do not overcook.
- Step 6: Serve hot over rice, garnished with chopped green onions, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring occasionally, to avoid overcooking the shrimp and separating the sauce.
- Serve this decadent Etouffee with a side of crusty bread for sopping up the delicious sauce.
- For a richer flavor, toast the Cajun seasoning in the hot oil for 30 seconds before adding the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American