Recipe Courtesy of Louisiana Cookin’
Similar in taste to a classic shrimp creole, this delectable recipe for ‘Spicy Smothered Shrimp’ is filled with tender shrimp, a spicy red sauce, and the classic Louisiana ingredients of onion, bell pepper, celery, parsley and green onions. Perfectly spiced with the addition of canned tomatoes with green chilies, and my addition of spicy Bloody Mary mix, serve this dish with a mess o’ greens and fluffy white rice. Oh, and a dash of your favorite hot sauce wouldn’t hurt either.
(To view this recipe, click on the blue title of the blog post above*)
‘Spicy Smothered Shrimp’
Ingredients:
- Recipe based on one in Louisiana Cookin’ magazine
- 1 (10-oz.) can tomatoes with green chiles, such as Rotel
- 1 1/2 cups Tabasco brand Bloody Mary mix (this is my idea to add in the Bloody Mary mix–I like the extra sauce it provides!)
- 3 Tablespoons butter
- 3 Tablespoons olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1 1/2 lbs. shrimp, peeled & deveined
- 2/3 cup chopped fresh parsley
- 1/2 cup chopped green onions
- Salt & pepper
- Hot cooked rice, for serving
Directions:
- In the bowl of a food processor, add the canned tomatoes with green chilies. Process until smooth, add in the Bloody Mary mix and set aside.
- In a large saucepan over medium-high heat, heat butter and olive oil. Add in onion, bell pepper, celery and garlic. Cook, stirring often, until tender, about 6 minutes. Add in the reserved tomato mixture, and simmer over low heat for 25-30 minutes.
- Stir in the shrimp, parsley, and green onions. Cook until shrimp are pink and firm, about 5 minutes. Season to taste with salt and pepper. Serve over rice.
Tagged: bell pepper, Cajun, celery, Creole, diced tomatoes, green chiles, green onions, Louisiana, Louisiana Cookin', onion, rice, Rotel, shrimp, shrimp creole, trilogy, white rice
Leave a Reply