Imagine a dish that captures the soul of Louisiana in every single bite - the Besh Big Easy New Orleans Shrimp is not just a recipe, it's a culinary journey that transforms your kitchen into a vibrant Creole restaurant. With its rich, spicy sauce and perfectly cooked succulent shrimp, this recipe promises to transport you straight to the bustling streets of New Orleans, where flavor knows no boundaries and every meal is a celebration of culture and passion.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Creole
Serves: 4 servings
Ingredients
- Shrimp, peeled and deveined
- Butter
- Onion, chopped
- Garlic, minced
- Celery, chopped
- Bell pepper, chopped
- Tomato paste
- Chicken stock
- Cajun seasoning
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cleaning and chopping vegetables: finely dice the onion, mince the garlic, chop the celery and bell pepper, and ensure shrimp are peeled and deveined.
- Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add butter and allow it to melt completely, creating a rich base for the sauce.
- Add chopped onions, celery, and bell peppers to the melted butter. Sauté the vegetables until they become soft and translucent, approximately 4-5 minutes.
- Incorporate minced garlic and cook for an additional 30-45 seconds, being careful not to burn the garlic, which can create a bitter taste.
- Stir in tomato paste and cook for 2 minutes, allowing the paste to caramelize and develop a deeper flavor profile.
- Pour in chicken stock and reduce heat to medium-low, creating a simmer that will help develop the sauce's complexity.
- Season the sauce with Cajun seasoning, salt, and black pepper. Stir thoroughly to distribute the spices evenly.
- Add the peeled and deveined shrimp to the sauce, ensuring they are well-coated. Cook for 3-4 minutes or until shrimp turn pink and are just cooked through.
- Taste the sauce and adjust seasoning as needed, ensuring a balance of spicy, savory, and rich flavors characteristic of New Orleans cuisine.
- Remove from heat and let the shrimp rest in the sauce for 1-2 minutes to absorb additional flavor.
- Serve hot, preferably over steamed rice or with crusty French bread to soak up the delicious sauce.
Tips
- Use fresh, high-quality shrimp for the best flavor and texture. If possible, choose wild-caught Gulf shrimp for an authentic New Orleans experience.
- Don't rush the vegetable sautéing process - allowing onions, celery, and bell peppers to caramelize slowly builds a deep, complex flavor base.
- Be careful not to overcook the shrimp. They should turn pink and curl slightly, which typically takes only 3-4 minutes. Overcooked shrimp become tough and rubbery.
- For an extra kick, consider adding a splash of hot sauce or increasing the Cajun seasoning to suit your spice preference.
- The sauce is key - take time to develop its flavors by allowing ingredients to simmer and meld together before adding the shrimp.
- Serve immediately for the best taste and texture, preferably over steamed rice or with crusty French bread to soak up the delicious sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 220mg
