← Back to Search Results
pan-frying Southern
Shrimp Jambalaya

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • ¼ pound unsalted butter
  • 1 medium yellow onion, minced
  • 4 medium cloves, garlic, minced
  • 1 cup very thinly sliced celery
  • 3 green or red bell peppers-seeded, deveined, and cut into long julienne
  • 4 to 5 semi-hot yellow finger peppers-seeded, deveined, and cut into long julienne
  • 3 medium tomatoes-peeled, seeded, and thinly sliced
  • 2 pounds medium shrimp, peeled and with tail intact
  • 1 cup fish stock, or shrimp stock
  • Salt and cayenne pepper

Directions

In a large skillet, melt the butter over moderate heat.

Wilt the onions in the butter.  Add the garlic and all of the vegetables and simmer over low heat.

When the vegetables are still slightly crisp, add the shrimp and the stock.

Bring to a simmer, season to taste, cover, and cook for about 5 minutes, until the shrimp are just cooked through.

Do not overcook the shrimp.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

350kcal (17%)
117mg (12%)
134mg (223%)
269mcg RAE (9%)
770mg
83mg
34g
6g
3g
12g
271mg (90%)
598mg (25%)
10g (52%)
19g (29%)
4mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
good-to-the-grain Good to the Grain
by Kim Boyce
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mom-a-licious Mom-a-Licious
by Domenica Catelli
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
amor-y-tacos Amor Y Tacos
by Deborah Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?