Ingredients:

  • 1 pound (450 g) large shrimp, peeled and deveined
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) Cajun seasoning
  • 2 tablespoons (30 g) unsalted butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bell pepper (red or green), diced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon (15 g) Cajun seasoning
  • 1 teaspoon (5 g) smoked paprika
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions:

  1. Rinse and dry the shrimp. Season with Cajun seasoning and set aside.
  2. Heat the skillet over medium heat. Add butter.
  3. Once melted, add chopped onion and sauté until translucent (about 3-4 minutes).
  4. Stir in minced garlic and diced bell pepper. Cook until softened (about 3 minutes).
  5. Pour in chicken broth and bring to a simmer.
  6. Stir in heavy cream, Cajun seasoning, and smoked paprika. Cook until slightly thickened (about 5-7 minutes).
  7. Season with salt and pepper.
  8. In a separate pan, heat olive oil over medium-high heat.
  9. Add seasoned shrimp to the pan and sauté until pink and opaque (about 3-4 minutes).
  10. Transfer cooked shrimp to the sauce and stir to combine.
  11. Garnish with fresh parsley and serve immediately.