Ingredients for Louisiana Killer Shrimp
- 2 sprigs fresh rosemary
- Dried Thyme
- 1/4 teaspoon black pepper
- Garlic Cloves
- Celery Seed
- Crushed Red Pepper Flakes
- 1 cup chicken broth
- Tomato Paste
- Butter
- 1 pound large shrimp
- French bread, for serving (quantity as needed)
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How to Make Louisiana Killer Shrimp
- Finely chop 2 sprigs of fresh rosemary and 1 sprig of fresh thyme.
- In a large pot, combine: 4 tbsp olive oil, 1 large onion (chopped), 2 cloves garlic (minced), 1 red bell pepper (chopped), 1 green bell pepper (chopped), 1 (14.5 ounce) can diced tomatoes, 1 cup chicken broth, 1/2 cup dry white wine, 2 tbsp lemon juice, 1 tbsp Worcestershire sauce, 1 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, and the chopped rosemary and thyme.
- Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for 2 1/2 hours, stirring occasionally.
- Add 1 pound of large shrimp to the pot 5 minutes before serving. Cook for 3-4 minutes, or until the shrimp are pink and opaque.
- Serve the shrimp and broth immediately over toasted French bread. Enjoy!
- Optional: Garnish with fresh parsley or lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
17g
Fat
83g
Carbs
22g
