Like all Seafood, Shrimp are excellent for eye care and health, since they are full of vitamins and omega-3 fats which help macular degeneration from developing. What’s more, they are low in calories so are an ideal main dish for the weight conscious. It’s a food that can be served hot or cold, in salad or stew, in soups and as a festive entrees. Chefs of every nationality, particularly those along oceanic coastlines, have developed their own flavor of shrimp recipes all of which are worth a try. Here’s a Cajun recipe they love in New Orleans.
Cajun Shrimp
3 T butter
2 T. Canola oil
1 Cup onions
½ cup each red, orange, yellow peppers
¼ C celery
2 T Creole seasoning
1 ½ Cup shrimp stock (plain water will do in a pinch)
2 C crushed tomatoes
1 ½ lb. shrimp
Melt 3 tablespoons of unsalted butter in a four-quart saucepan, then add 2 tablespoons of canola oil, and continue to heat. Add 1 cup of diced onions to the pan, and cook until they begin to soften and turn golden. Add 1/2 cup each of diced red, orange and yellow peppers to the pan along with 1/4 cup of diced celery. Cook for five minutes, then add 1 bay leaf, 1/2 teaspoon of salt, 2 tablespoons of Creole seasoning and 1 1/2 cups of shrimp stock to the pan. Bring to a boil, and simmer for 10 minutes, then add 2 cups of canned crushed tomatoes, and continue to simmer for 15 minutes.
Remove the bay leaf, then add 1 1/2 pounds of peeled and deveined shrimp to the pan, and cover. Allow to cook for about five minutes until the shrimp turn pink. Add 1 teaspoon of hot pepper sauce, and stir. Serve over white rice, and garnish with sliced scallions.
