Cajun Shrimp in Tomato Cream Sauce over Rice

 

 

 

Romans 12:12

[12] Rejoice in hope, be patient in tribulation, be constant in prayer.

1-1/2 lb cleaned jumbo shrimp 

Sticky white Jasmine rice

Seasoning for shrimp 

2 t Cajun seasoning ( I use Old Bay)

1 t light brown sugar 

1/4 t dry mustard 

1/4 t oregano 

Pinch red pepper flakes

Mix and set aside

1/2 lime juiced on shrimp 

Toss shrimp in seasoning 

Set aside

2 T clarified butter

1 small chopped Onion 

1 small red or yellow Bell pepper, sliced thin

1 T roasted Garlic 

Sauté onion, Garlic and bell peppers in clarified butter

Add shrimp and cook 45 seconds and flip, cook additional 45 seconds. 

Shrimp should be pink and curled.

Remove veggies and shrimp to plate.

Sauce

1 can Diced tomatoes with garlic and oregano (reserve juice)

2 T Flour

1 c Half and half 

1-1/2 c chicken stock

1 T hot Honey

Add tomato juice to skillet

Whisk in flour

Add 1 t clarified butter 

Sauté flour, adding stock slowly, whisking

Add cream slowly, whisking

Add hot honey

When sauce starts to thicken, add veggies and shrimp in

Turn to simmer

Add cheeses, lime juice and cilantro 

Serve over sticky rice

1/2 juiced lime

1 c cheddar blend

1/2 c Parmesan 

2 T Cilantro