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Shrimp In Cajun Red Gravy

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  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)
  Bay leaves 2
  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.

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Shrimp In Cajun Red Gravy Recipe