Shrimp South Louisiana
A flavorful Louisiana-style shrimp dish with bold spices, tomatoes, and the perfect balance of heat and savory goodness, ideal for seafood lovers and hearty family dinners.
Ingredients
- 2 lb. raw shrimp (unpeeled and headless) ⓘ
- 5 Tbsp. shortening ⓘ
- 1 large onion, chopped ⓘ
- 1/4 cup green pepper, chopped ⓘ
- 1/2 cup celery, chopped ⓘ
- 1 (10 oz.) can Ro-Tel tomatoes with green chilies ⓘ
- cooked rice ⓘ
- salt and pepper to taste
- 1/4 cup flour ⓘ
- 6 green onions, chopped (including tops) ⓘ
- 1 small clove garlic, minced ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
Instructions
- Wash and peel the raw shrimp; set aside.
- Make a roux by heating shortening in a deep skillet.
- Add flour and cook on medium heat until dark brown, stirring constantly.
- Add chopped onions, green pepper, celery, and minced garlic.
- Add Ro-Tel tomatoes with green chilies and tomato sauce.
- Season with salt, pepper, and Worcestershire sauce.
- Let simmer, covered, for 30 minutes.
- Bring to boiling point.
- Add shrimp and cook for 20 minutes.
- Serve over cooked rice.
Tips & Substitutions
For a richer flavor, consider using bacon fat instead of shortening for the roux. If you're short on time, frozen shrimp can be used, just ensure they are thawed and cleaned beforehand. You can also substitute the Ro-Tel tomatoes with fresh diced tomatoes and chopped jalapeños for a fresher taste. This dish pairs beautifully with Trebie'S Jambalaya for a complete meal.
Serving Suggestions
Serve the Shrimp South Louisiana over a generous scoop of cooked rice to soak up the delicious sauce. A side of crusty French bread is perfect for dipping. For a complete meal, consider pairing it with a simple green salad or roasted vegetables. This dish also goes well with cornbread, enhancing the Southern flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator, where they will last for up to 3 days. To reheat, gently warm the shrimp mixture on the stove over low heat, adding a splash of water or broth to prevent drying out. Avoid reheating in the microwave to maintain the texture of the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp South Louisiana contains roughly 2534 calories, with 32g protein, 85g carbohydrates, and 233g fat. It is an excellent source of protein (64% of the Daily Value), vitamin C (62% of the Daily Value), and iron (33% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2830mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of seafood in this recipe?
Yes, you can substitute shrimp with other seafood, such as crawfish or crab. Just adjust the cooking time based on the seafood used; for instance, crab meat will require less time to cook. This flexibility allows you to explore different flavors and textures, making it a versatile dish.
Is it possible to make this dish spicier?
Absolutely! To increase the spiciness, you can add diced jalapeños or a dash of hot sauce when you add the tomatoes. For a more intense heat, consider using cayenne pepper in the roux. Adjust the spice level to your preference for a personalized touch.
What can I use instead of shortening for the roux?
If you prefer not to use shortening, vegetable oil or butter can be excellent alternatives for making the roux. Each option will impart a slightly different flavor, but they will still create a delicious base for the dish. Experiment to find your favorite combination.
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).