This Spicy Smothered Shrimp recipe brings together smoky tasso, tender shrimp, and Cajun spices for the perfect Louisiana dish!
Spicy Smothered Shrimp
Serves 6 to 8
Ingredients
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) can tomatoes with green chiles, such as Ro*tel
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 8 ounces Tasso ham, chopped
- 1 large onion, finely chopped (about 2¼ cups)
- 1 red bell pepper, finely chopped (about 1¼ cups)
- 2 stalks celery, finely chopped (about 1 cup)
- 6 cloves garlic, finely chopped
- 1½ pounds fresh large shrimp, peeled and deveined
- ⅔ cup chopped fresh parsley
- ½ cup chopped green onion
- 2 teaspoons, Cajun seasoning
- Salt, to taste
- Ground black pepper, to taste
- Hot cooked rice, for serving
- Garnish: chopped parsley and sliced green onions
Instructions
- In the work bowl of a food processor, add diced tomatoes and tomatoes with green chiles. Process until smooth. Set aside.
- In a large cast iron skillet over medium-high heat, melt butter and oil. Add tasso and brown for 3 to 5 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring often, until tender, about 6 to 8 minutes. Stir in reserved tomatoes, and simmer until thickened and saucy, about 20 minutes.
- Stir in shrimp, parsley, and green onion. Cook until shrimp are pink and firm, about 5 minutes. Add Cajun seasoning and stir to combine. Season to taste with salt and pepper. Serve over rice. Garnish with parsley and green onions.
Notes
*Inspired by Alzina Toups. Read more about her rich culinary legacy. (link below)
https://louisianacookin.com/alzinas-cajun-kitchen
https://louisianacookin.com/alzinas-cajun-kitchen
