Description
Enjoy the vibrant flavors of the South with this Spicy New Orleans Shrimp recipe. Perfectly seasoned with Cajun spices and simmered in a fragrant broth, these succulent shrimp are sautéed with onions and bell peppers for a quick and delicious main course that pairs beautifully with rice.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Garnish
- 1/2 cup chicken or seafood broth
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Cooked rice for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and diced green bell pepper, sautéing for 3 to 4 minutes until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic along with smoked paprika, Cajun seasoning, cayenne pepper, dried thyme, salt, and black pepper. Cook for about 30 seconds, stirring constantly, until the spices release their aroma.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 2 to 3 minutes on each side until the shrimp turn pink and opaque.
- Deglaze and Simmer: Pour in the chicken or seafood broth and lemon juice. Stir thoroughly to coat the shrimp and deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes so the flavors meld.
- Finish and Serve: Remove the skillet from heat. Sprinkle the dish with chopped fresh parsley. Serve immediately over cooked rice for a complete and flavorful meal.
Notes
- Adjust the cayenne pepper amount to suit your preferred spice level.
- For enhanced flavor, add a splash of hot sauce or an extra pinch of smoked paprika just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to preserve texture and flavor.
