Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 20 Times
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Shrimp Jambalaya
Cookbook
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
Nutritional information is based on 1/8 teaspoon added salt per serving.
350 kcal
12 % daily value
223 % daily value
9 % daily value
770 mg
83 mg
34 g
6 g
3 g
12 g
271 mg
598 mg
10 g
19 g
25 % daily value
