Shrimp Lafayette
Ingredients
- 1 1/4 lbs medium-sized shrimp, unpeeled ⓘ
- 2 cups water ⓘ
- 1 teaspoon salt, divided ⓘ
- 1/2 teaspoon black pepper, divided ⓘ
- 2 tablespoons butter, melted and divided
- 2 medium red bell peppers, chopped ⓘ
- 1 large onion, chopped ⓘ
- 1 tablespoon jalapeno pepper, seeded and chopped ⓘ
- 4 medium tomatoes, peeled, seeded and chopped ⓘ
- 1/4 teaspoon brown sugar
- 1/4 teaspoon ground red pepper ⓘ
- 1/8 teaspoon white pepper ⓘ
- 2 garlic cloves, minced ⓘ
- hot cooked linguine ⓘ
Instructions
- Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
- Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
- Reduce heat and simmer, uncovered, for 15 minute.
- Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
- Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
- Remove shrimp from pan, set aside and keep warm.
- Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
- Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
- Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
- Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
- Serve over linguine.
Nutrition & Diet Analysis (per serving)
653
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).