Served over rice, the star of this easy shrimp recipe is a thick, flavorful sauce made with sautéed bell pepper, onion and celery, spices and a surprise ingredient that really makes the dish.
The recipe for Shrimp Delicate was sent to us by readers (thank you Pat and Melanie) who had it while on a trip to Baton Rouge. They enjoyed it so much they decided to share, and we’re very glad they did.
We did a little research and found what we think might be the original version on LousianaSeafood.com. That version calls for 2 lbs of shrimp and a beef stew seasoning packet to flavor the sauce.
Because most of our every day recipes are made to serve 4, our adaptation cuts back the quantity to 1-1/4 lbs of shrimp and replaces the primary flavors of the beef stew seasoning packet with a combination of spices, beef stock and bit of tomato paste.
There are a lot of differing opinions when it comes to defining these classic Cajun and Creole dishes but here’s a brief summary that can help you sort out the details when you’re looking to give one a try.
Étouffée: Loosely translated, the word étouffée means smothered in French. Generally this dish will be made with some type of seafood (usually crayfish) that’s been simmered in a roux-thickened sauce flavored with bell pepper, onion and celery and served over rice.
Gumbo: A gumbo derives it’s distinctive flavor from a dark roux and can be made with a variety of meats, seafood and vegetables, but most gumbo recipes include okra, tomatoes and onions as well as some type of sausage or ham.
For a good example, check out our recipe for Easy Shrimp and Andouille Gumbo.
Jambalaya: This classic dish is similar to a Spanish paella as it combines cooked rice with a variety of meats and vegetables. Tomatoes, onions and green peppers are common ingredients, but the dish is very versatile and varies from cook to cook.