Creamy Cajun Shrimp
Spice rubbed shrimp in a tomato cream sauce with two cheeses, served over noodles.
Equipment
- Large deep skillet
- Large pot
- Whisk
- Cheese grater
Ingredients
Main Ingredients
- 1 ½ lb large raw shrimp peeled and deveined, tails on
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- ½ tsp paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- ¼ cup tomato paste
- 1 tbsp all purpose flour
- 2 cup low sodium chicken broth
- 1 cup heavy cream
- 1 tsp sriracha sauce
- 1 large red bell pepper diced
- ½ cup shredded cheddar jack cheese
- ½ cup finely grated parmesan cheese
- 12 oz egg noodles cooked, for serving
- 1 lime cut into wedges
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
Cooking
- Season and sear. Coat the shrimp in the spice blend and cook in hot oil for about 2 minutes per side until opaque, then set aside.
- Build the base. Cook the garlic in butter for 20 seconds, then the tomato paste for 2 minutes, and stir in the flour for 1 minute.
- Make the sauce. Whisk in the broth and simmer for 5 minutes, add the cream and sriracha for 3 to 5 minutes, then cook the bell pepper for 5 minutes.
- Add the cheese. Lower the heat and stir in both cheeses until smooth.
- Serve. Return the shrimp to warm through and spoon over noodles with lime and cilantro.
Notes
Substitutions: Coconut milk can replace the cream, and rice can replace the noodles.
Tips: Pat the shrimp dry, keep the sauce at a gentle simmer, and grate your own cheese.
Storage: Refrigerate up to 3 days. Do not freeze.