Skillet Louisiana-Style Shrimp

Chew Wanna Eat?

Skillet Louisiana-Style Shrimp

When you want something zesty and fast to serve your family or guests, this is it! Best of all, you control the heat, as well as the option to add Sweet Chili Sauce if you’d like a hint of sweet. Want to add Andouille Sausage? Feel free to customize this dish any way you want. Having a party? It makes an awesome appetizer!

INGREDIENTS: Yields 2 main dish servings

One 12 oz bag of peeled/deveined raw Shrimp

Drizzle of Olive Oil

2 TBSP Butter

2 cups fresh Tomato, peeled, seeded, and chunked

1/3 cup Onion, diced or cut into strips

½ cup Okra (optional)

¼ cup Celery, diced

2 TBSP chopped or thinly sliced Sweet Mini Peppers

2 cloves Garlic, chopped or minced

¼ tsp Oregano

1/8 tsp Thyme

Salt and Pepper to taste

2 TBSP Fresh squeezed Lemon or Lime Juice (Lemon juice is more traditional)

1 tsp Worcestershire sauce

½ tsp Sriracha sauce (You can add more after you taste it)

PREPARATION: Preheat a 12” skillet on medium heat. Add a drizzle of Olive Oil, Tomato, Okra, and Celery. Sauté for a couple of minutes. Add Peppers and Onion, and sauté a few more minutes. Turn heat to low and add Garlic, cooking another minute.

Turn the heat to medium/low. Push Veggies to the side and add the Butter, Shrimp, and Seasonings. If you love Garlic, you can add more here, just be careful not to burn it. The Shrimp only takes about 3 minutes to cook. When Shrimp is pink, add Worcestershire, Sriracha sauce, and Lemon or Lime Juice. Mix everything together now and serve over rice.

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