This is my take on a classic Mardi Gras and Creole recipe. The dish literally means smothered shrimp and it’s basically a quick shrimp braise in a spicy tomato sauce – And It Is Delicious! The recipe is very famous because of New Orleans but the roots of the dish can be traced back to France and Spain; which makes sense since New Orleans is itself a fusion of France, Spain, and Italy making it a true Mediterranean-American fusion food.
My version calls for the creation of lots of yummy sauce and I serve the whole thing over some whole grain rice and have a slice of whole wheat French Bread ready to scoop up any juice remaining in the plate.
What You’ll Need:
- High-walled Sauté Pan with Lid
- 1 lb. Fresh Raw Shrimp, peeled and de-veined
- 1 Onion, chopped
- 5 stocks Celery, chopped
- 4 Carrots, chopped
- 2 medium Bell Peppers, chopped
- 5 Garlic Cloves, sliced
- 2 cans Organic Diced Tomatoes, unsalted
- ½ cup White Wine
- 2 tbs. Kerrygold Grass-fed Butter
- 1 tbs. Extra Virgin Olive Oil
- 1 tsp. Spanish Hot Paprika
- ¼ tsp. Cayenne Pepper Powder
- Slice garlic and let rest 10 minutes before use, chop onions, celery, carrots and bell peppers
- Heat sauté pan over medium-high heat and add butter and olive oil
- Add onions to pan and cook 1-2 minutes until translucent
- Add carrots and celery to pan and cook 2-3 minutes, stirring occasionally
- Add bell pepper and garlic to pan and cook 2 minutes, stirring occasionally
- Add wine and cook for a minute to allow alcohol to evaporate then add tomatoes
- Season dish with salt & pepper, add Paprika and Cayenne; cook 5 minutes, stirring occasionally
- Add shrimp to pan, stir to mix, lower heat to low and cover; cook 6-8 minutes or until shrimp are pink and flesh has gone from translucent grey to white.
- Serve and enjoy!