Similar to shrimp étouffée, but with a tomato-based sauce, this recipe will transport you to the balcony-lined streets of New Orleans. Aromatic onion, green bell pepper, and celery form the holy trinity of flavor on top of which you'll build this saucy little number.
Ingreadient
- 3 tbsp. butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- Kosher salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 1 tbsp. paprika
- 2 tsp. dried thyme
- 2 tsp. dried oregano
- 1 tsp. ground cayenne
- 1 1/2 c. low-sodium chicken broth
- 2 bay leaves
- 1 (15-oz.) can whole tomatoes, crushed
- 2 green onions, thinly sliced, plus more for garnish
- 2 tsp. Worcestershire sauce
- Juice of 1/2 lemon
- 1 tbsp. vegetable oil
- 1 1/2 lb. tails-off shrimp, peeled and deveined
- Cooked white rice, for serving
Direction
- In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6 to 8 minutes.
- Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.
- In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice.
