Cajun Shrimp Skillet with Peppers and Tomato Pan Sauce
Shrimp tossed in Cajun seasoning and seared with green peppers and shallots, then finished with a quick sauce of caramelized tomato paste and stock. Put the rice on before you start and everything is ready at the same time.
Ingredients
- 1 ½ lb shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- A pinch of chili flakes
- 2 medium green bell peppers, diced small
- 2 small shallots, minced
- 2 tablespoons tomato paste
- ½ cup chicken or vegetable stock
- Sea salt and pepper, to taste
Instructions
- Place the shrimp in a bowl and toss with the Cajun seasoning, olive oil, salt, and chili flakes. Set aside to marinate while you prep the veggies.1 ½ lb shrimp, 2 tablespoons Cajun seasoning, 1 tablespoon olive oil, ½ teaspoon sea salt, A pinch of chili flakes
- Heat a large skillet over medium-high heat. Add the shrimp and sear for 3-4 minutes, flipping them over once, until opaque and curled into a loose C-shape. Remove them from the pan.2 medium green bell peppers, 2 small shallots
- If the pan is dry, add a splash of oil. Add the peppers and shallots to the pan then cook for 2-3 minutes (they will still be crisp).
- Lower the heat to medium and push the veggies to the side of the pan. Add the tomato paste and let it caramelize for 2-3 minutes, or until it darkens and smells sweet.2 tablespoons tomato paste
- Return the shrimp to the pan, add the stock, and stir to combine,scraping the bottom to lift any flavorful, stuck-on bits. Season to taste with salt and pepper.½ cup chicken or vegetable stock, Sea salt and pepper
Notes
Serving: If you'd like to serve this with rice, put on a pot before you start making the shrimp.
Shrimp: You can use any size shrimp, but I prefer medium-sized (30/40 count).
Cajun seasoning: If the Cajun seasoning you have in your pantry is really spicy, you may want to reduce the amount. Also, some storebought Cajun seasoning is quite salty, so you might want to reduce or omit the ½ teaspoon of salt.
How to store: Store leftovers in a covered container in your fridge for up to 3 days. Reheat them gently on the stovetop in a small splash of oil. A microwave will do the trick, too. I don't recommend freezing cooked shrimp as it turns rubbery.
Serving: 1 serving = ¼ of the recipe, Calories: 214kcal, Carbohydrates: 9g, Protein: 36g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 274mg, Sodium: 680mg, Potassium: 756mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2137IU, Vitamin C: 51mg, Calcium: 131mg, Iron: 2mg