Crevettes Créole Shrimp Recipe
Sautes avec oignons, poivrons et courgettes avec sauce Cajun, sautéed with peppers, zucchini and onions in a homemade Cajun sauce
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Ingredients
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Shrimp
Vegetables
Cajun Sauce
Finishing & Garnish
Method
Prep
Pat shrimp dry with paper towels. Toss shrimp with 1 tablespoon Cajun seasoning, 1 tsp kosher salt and 1 tsp black pepper until evenly coated. Peel and thinly slice the onion. Seed and julienne the red and green bell peppers. Cut zucchini into half-moons about 1/4-inch thick. Mince garlic. Measure out sauce ingredients.
Cook Shrimp
Sear shrimp
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and let it shimmer. Add the seasoned shrimp in a single layer (work in two batches if necessary to avoid crowding). Cook shrimp 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside. Do not overcook.
Cook Vegetables
Sauté vegetables
In the same skillet over medium heat, add 2 tablespoons butter and 1 teaspoon olive oil. When butter foams, add sliced onion and a pinch of salt. Cook 3–4 minutes until beginning to soften. Add bell peppers and zucchini; sauté 4–6 minutes until vegetables are tender-crisp. Stir occasionally so vegetables brown lightly but do not become mushy. Add minced garlic in the last 30–45 seconds and cook until fragrant.
Cajun Sauce
Build the sauce
Push vegetables to the sides of the pan and spoon the tomato paste into the center; cook 30–45 seconds to caramelize slightly. Pour in 1 cup stock and scrape up any browned bits from the bottom of the pan. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried oregano and 1 teaspoon sugar (if using). Simmer gently 3–4 minutes to reduce slightly.
Thicken sauce
Mix 1 teaspoon cornstarch with 2 teaspoons cold water until smooth. Whisk the slurry into the simmering sauce and cook 1–2 minutes until sauce thickens to a glossy coating. Taste and adjust seasoning with additional salt, pepper or hot sauce as desired. Stir in 1 tablespoon fresh lemon juice.
Combine & Finish
Return the cooked shrimp to the skillet and toss gently to coat with the sauce and vegetables. Cook 1–2 minutes more to heat shrimp through and allow flavors to marry. Remove from heat and sprinkle chopped parsley and sliced green onions over the top. Squeeze lemon wedges over individual portions when serving.