Recipe by JeriBinNC
Because it's so easy to keep the ingredients on hand, this is a great last-minute dinner.
Top Review by vmaddox66
This was a great recipe! Had most of the ingredients in the cupboard already and added sauted green peppers and onions, a chicken breast that I grilled the same as the shrimp (which was frozen already cooked so I just threw that in last) and cut up some andoulle sausage (Johnstonville makes a great feux one you can find real cheap in the hotdog isle). Also used sticky white rice instead of grits. My family loved it! The sauce IS a little spicy, but we like it that way. You could probably cut the hot sauce in half to help a little.
- 2 lbs large shrimp, peeled and deveined (frozen is fine)
- 2 teaspoons cajun seasoning
- 1 teaspoon italian seasoning
- 1 teaspoon paprika
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 garlic cloves, pressed (or minced)
- 1 cup chicken broth, divided
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons all-purpose flour
- hot cooked grits
Directions See How It's Made
- If using frozen shrimp, thaw as directed on package. Rinse and drain.
- Combine Cajun seasoning, Italian seasoning, and paprika in a large bowl Add shrimp and toss to coat.
- Melt butter in a large skillet over medium heat; add garlic and saut 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce. Cook 5 minutes or just until shrimp turns pink. Remove shrimp with a slotted spoon and set aside, leaving broth mixture in skillet.
- Whisk together flour and remaining 1/4 cup broth until blended. Whisk into broth mixture in skillet and cook, stirring or whisking constantly, 2-3 minutes or until thickened. Add shrimp and cook 1 minute. Serve immediately over hot grits.