When I lived in Los Angeles, there was a very popular hole-in-the-wall joint called Killer Shrimp. My roommate’s best friend was engaged to a girl who worked there. It was very basic. They had cold bottled beer and shrimp on spaghetti, over rice, or in a bread bowl, and that was about it. On weekends there was always an hour wait plus. Then suddenly is closed. Someone said the two owners got into a fight, and that was it. I missed these great shrimp. I always loved Cajun food, but I found this to be better, so, over the years that followed, I have tinkered and come up with my own spicy shrimp that I love. I love spicy foods, and I love vegetables.
The disclaimer I need to make is that because most of my family and friends don’t like spicy foods, I’m not entirely sure how to make 4 servings which is what I normally do for most recipe posts on Cosmic Meals. This version is 2 servings. I’m sure it would be fine if you double it.
On a side note. Please don’t use tabasco or other junk hot sauce. Spice this with cayenne pepper. You can even add it directly to the finished bowl if someone wants it mild and someone wants it hot. A little cayenne does give it the flavor, so do not omit it entirely.
The last thing I want to say about this recipe because I think it’s incredible is that I see quick or easy spicy shrimp recipes. I think you lose a lot by not cooking it this way. I don’t use cajun seasoning or smoked paprika, those might be good variations. I would recommend trying to follow this recipe first because it’s one of my favorites.
Spicy New Orleans Shrimp
Influenced by the flavors and styles of New Orleans but a hearty spicy meal that is especially great in cold weather.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Total Time: 55 minutes
- Yield: 2 Servings 1x
- Category: Dinner
- Method: Pan
- Cuisine: Cajun
- 6 ounce Shrimp
- Half Onion
- Half Green Pepper
- 2 Stalks Celery
- 2 Tablespoons Butter
- 1 cup Chicken Broth
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon Cayenne pepper
- 1 Teaspoon Oregano
- 1 Teaspoon Ground White Pepper
- 1 Teaspoon Black Pepper
- 1/2 Teaspoon Salt
- 2 Cloves Garlic
- Chop celery, onion and green pepper
- Mince Garlic
- Heat pan medium heat and melt half of the butter
- Add celery, onion, green pepper, and half of the garlic
- Add spices
- Cook for 5 minutes then add Worcestershire sauce
- Don’t let it burn but let it brown slightly
- Add chicken broth. Then let is simmer on low for 30 minutes
- Heat separate pan on medium heat.
- Melt butter and add remaining half of garlic
- Add shrimp pepper and salt to taste
- Cook both side until they turn white not completely
- Add contents of other pan on low continue to cook until it’s been 30 minutes
I prefer this dish over white long grain rice and I add additional Cayenne.