Shrimp Orleans
Submitted by Heriette
Cajun-spiced shrimp simmered with the holy trinity, fresh tomatoes, apple juice, and fish stock over rice. This New Orleans-style skillet dinner brings bold bayou flavor to your table in 40 minutes flat.
YIELD
4 servingPREP
20 minCOOK
20 minREADY
40 minIf you can smell the bayou through your kitchen window, honey, you’re making this right.
Shrimp Orleans starts with a custom Cajun seasoning blend loaded with paprika, cayenne, basil, oregano, and thyme. The holy trinity of onions, bell peppers, and celery gets cooked hard in a screaming hot skillet until deeply browned and sweet.
Then fresh tomatoes, garlic, fish stock, and a surprise ingredient (apple juice!) build a rich, tangy sauce that clings to every plump shrimp. Spoon it all over a bed of fluffy rice and let the good times roll.
Kitchen Tips
- Don’t be scared of the high heat. Browning the vegetables until they caramelize is what gives this dish its deep, complex flavor.
- Mix your seasoning blend ahead of time. Double or triple the batch and keep it in a jar for quick Cajun cooking anytime.
- The apple juice isn’t random. It adds a subtle sweetness that rounds out the spice and acid from the tomatoes.
- Pull the shrimp off the heat the second they turn pink. Overcooked shrimp in a sauce this good would be a real shame.
Ingredients
Directions
Combine all the seasoning ingredients in a small bowl.
Sprinkle the shrimp evenly with 2 teaspoons of the seasoning mix and set aside.
Preheat a heavy 10-inch skillet over high heat to 350?, about 4 minutes.
Add the onions, bell peppers, celery, bay leaves, and 3 tablespoons of the seasoning mix.
Stir and cook until the vegetables start to brown, about 4 to 5 Add 1 cup of the apple juice and the garlic, and stir to clear the bottom of the skillet of all brown bits. Cook until the apple juice evaporates completely and the bottom of the skillet dries out, abut 12 to 13 minutes. Stir the vegetables, spread them out, and cook 2 or 3 minutes until they are a rich-looking brown, to bring out their natural sweetness. Add the tomatoes and the remaining seasoning, mix, scrape the bottom of the skillet completely, and cook 2 minutes. Stir in the tomato sauce, the stock, and the remaining apple juice. Scrape the bottom of the skillet, bring to a boil, and cook about 7 to 8 minutes. Add the shrimp and cook just until they start to turn pink and plump, about 4 minutes. Turn off heat and serve over rice.
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