Shrimp In Cajun Red Gravy
|Shelled deveined shrimp||1 1⁄4 Tablespoon (1 Tablespoon Plus 1 Pound, Medium/ Large Ones)|
|Unsalted butter||2 Tablespoon|
|Olive oil||3 Tablespoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Minced fresh garlic||1 Tablespoon|
|Canned crushed tomatoes||2 Cup (32 tbs)|
|Dark brown sugar||1 Tablespoon|
|Basic seafood stock/Water||1 1⁄2 Cup (24 tbs)|
|Hot cooked rice/Pasta||1 Cup (16 tbs) (Preferably Converted)|
Add 2 teaspoons of the Seafood Magic to shrimp and mix well to evenly distribute seasoning.
Melt butter in heavy 10-inch skillet over high heat.
Add olive oil and heat 1 1/2 minutes or until mixture comes to a hard sizzle.
Stir in onion, bell pepper, celery, the remaining Seafood Magic and the bay leaves.
Cook, stirring occasionally, 5 or 6 minutes or until vegetables begin to soften.
Add garlic and tomatoes and cook, stirring occasionally, about 8 minutes.
Stir in brown sugar and stock.
Cook, stirring occasionally, about 4 minutes or until mixture boils rapidly.
Add shrimp to red gravy and stir well.
Cook about 2 minutes or just until shrimp are plump and pink.
Turn heat off.
Cover skillet and let set about 5 minutes for shrimp to finish cooking and flavors to blend.