Ingredients for Shrimp Lafayette
- Medium Sized Shrimp
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- Red Bell Peppers
- 1 medium onion, chopped
- Jalapeno Pepper
- Tomatoes
- 2 tablespoons brown sugar
- Ground Red Pepper
- 1/4 teaspoon white pepper
- Garlic Cloves
- Cooked Linguine
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How to Make Shrimp Lafayette
- Peel 1 pound of shrimp, reserving the shells.
- Devein shrimp if desired, and set aside.
- Combine the shrimp shells, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to low and simmer, uncovered, for 15 minutes.
- Pour the stock through a fine-mesh strainer into a bowl and discard the shells.
- Set aside 1/4 cup shrimp stock for later use, if desired.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 3 minutes, or until pink and cooked through, stirring constantly.
- Remove shrimp from skillet, set aside and keep warm.
- Add 1 medium bell pepper (any color), 1 medium onion, chopped, and 1 jalapeño pepper, minced, to the skillet. Cook in the remaining butter for 5 minutes, or until vegetables are tender, stirring constantly.
- Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 (14.5 ounce) can diced tomatoes, undrained, 2 tablespoons brown sugar, 1 teaspoon red pepper flakes (or to taste), 1/4 teaspoon white pepper, and 2 cloves garlic, minced.
- Cook for 5 minutes, stirring occasionally.
- Add the reserved 1/4 cup shrimp stock and cook for another 5 minutes, stirring occasionally, until slightly thickened.
- Add the cooked shrimp back to the skillet and cook until heated through, stirring gently.
- Serve the delicious Shrimp Lafayette sauce over 1 pound of cooked linguine.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
30g
Fat
21g
Carbs
4g
