Jon Boy can’t stop moving his mouth. By that I mean… he can’t stop eating and talking about eating this lovely bunch of spicy*, savory, shrimpy goodness. I had planned on making a huge batch, freezing half, and enjoying a non-cooking evening one day next week. We ate it all within two days. Lunches and dinners. I think I’ll keep this recipe.
*Okay, so, it doesn’t have to be spicy if that’s not your jam. Just leave out the red pepper when you’re marinating the shrimp and you should be okidokey-artichokey.
The tomatoes + the creamy half-and-half that make up this sauce would have your brain tricked into thinking this little number is super bad for you. Think again, little nugget. Each serving (recipe makes 6) is 260 calories, 11g fat, and 25g protein. If you have 3/4 cup cooked rice [pictured], that adds 150 calories.
Here’s how you make your next favorite meal:
‘Marinate’ the shrimp in some EVOO, Creole seasoning (I love Tony Chachere’s), and some cayenne pepper. *Again, leave out the pepper if spice isn’t your jam.* Make sure to marinate in a glass or plastic dish (not metal), covered, for at least an hour and up to three hours.
MMMMM baby. Shrimpies. By the way, I always buy the frozen, already peeled + deveined, tails-off goodies. It’s worth the extra $3 per pound to not have to do that mess yourself. Just thaw the shrimp in the fridge the night before cooking.
Meanwhile, dice your veggies (yellow onion, celery, green bell pepper) and mince or press your garlic.
Heat some EVOO over medium-high heat in a biggo Dutch oven or skillet. Throw in the veggies (not the garlic yet) and sauté until tender.
Throw in some thyme sprigs + the garlic. Sauté another minute.
Meanwhile, whisk together some half-and-half and flour. (Also – hello cute Santa Spoon Holder.)
Lower the heat, pour in the flour mixture, and scrape the bottom to get up all the brown goodness (fond). Simmer for two minutes.
Then throw in two cans of fire-roasted tomatoes with their juices. Simmer another 5 minutes.
Throw them shrimpies in, stir, and simmer until the shrimpies are cooked through (about 5 minutes). Serve over rice, garnish with green onions, and maybe even getchya some garlic Texas toast to soak up the yummy sauce.
2 lb. shrimp, peeled and deveined, tail off
3 tbs. EVOO, divided
1½ tsp. Tony Chachere’s seasoning (or your own choice of Creole seasoning)
1/8 tsp. ground red cayenne pepper (more or less to taste)
1 yellow onion, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
3 garlic cloves, minced or pressed
5 sprigs fresh thyme
1 cup half-and-half
2 tbs. all-purpose flour
2 cans fire-roasted, diced tomatoes, undrained
Kosher salt, to taste
Freshly ground black pepper, to taste
Green onions, chopped, for garnish
Marinate shrimp in 2 tbs. EVOO, Creole seasoning, and red pepper for about 1 hour in the fridge in a large glass bowl or Ziploc bag.
Heat remaining 1 tbs. oil in large skillet or Dutch oven over medium-high heat. Sauté onion, bell pepper, and celery until onions are translucent (about 8 minutes), stirring occasionally. Add the garlic and thyme; sauté an additional minute.
Meanwhile, whisk the half-and-half and flour in a small bowl until combined. Add mixture to Dutch oven; reduce heat to low. Stir to combine, scraping bottom of pan to get to the fond (brown stuff). Simmer until thickened, about 2 minutes. Add tomatoes to pan. Simmer an additional 5 minutes, stirring occasionally. Add shrimp mixture to pan; cook for 5 minutes or until shrimp are pink and cooked through.
Remove thyme sprigs. Taste and adjust seasoning as needed.
Serve over rice and garnish with green onion.