Creamy Cajun Shrimp

2 teaspoons olive oil

1 onion, 1/4-inch diced (about 1 cup)

1 red bell pepper, 1/4-inch diced

2 medium ribs celery, diced

4 cloves garlic, minced

2 teaspoons Tony Chachere's original Creole seasoning

1 teaspoon dried thyme

1 teaspoon paprika

3/4 cup dry white wine

2 tablespoons butter

2 cups chicken broth

2 cups whole milk

2 pounds raw shrimp, peeled and tailed removed

Cooked white rice for serving

Chopped fresh parsley, if desired


1. Heat the oil in a 12-inch non-stick skillet. Add the onion, red bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the Tony Chachere's, thyme, and paprika, and cook another 5 minutes.


2. Add the white wine and scrape up any browned bits that are stuck to the pan. Simmer until the wine is almost gone, 5-8 minutes. Add the butter and stir until melted.


3. Add the chicken broth and milk. Bring to a simmer over medium-high heat, stirring very often. Reduce the heat to maintain a low simmer, and cook, stirring often, until thickened (coats the back of a spoon nicely), 5-8 minutes.


4. Add the shrimp and cook, stirring constantly, just until the shrimp turn pink, 3-4 minutes. Remove from heat immediately. Serve over white rice and garnish with chopped parsley, if desired.


Makes about 8 1-cup servings of the shrimp.

1 cup shrimp and 1/2 cup rice = 8 Weight Watchers Plus Points

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