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“Serve this up with plain rice, or better yet, with French bread to soak up the spectacular sauce. Cooking time assumes you have already deveined the shrimp. From Crescent City Farmers Market's New Orleans) website. (Chef Frank Davis).”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare all ingredients and have ready before you begin. Preheat Dutch oven over medium-high heat. Add butter and melt it until it starts foaming--don't let it burn.
  2. Turn the heat to high and add all the chopped vegetables and the parsley, stirring them quickly and constantly for about 4 minutes. As they cook, the butter will pick up the color of the bell peppers.
  3. Add the shrimp along with the remaining ingredients. Continue stirring, thoroughly coating shrimp with butter mixture. Keep this up for at least 3 minutes (the shrimp will begin to turn pink in spots). Once the shrimp are coated, cover the Dutch oven and cook on high heat for about 3 more minutes.
  4. NOTE: Look for shrimp that have their shells on but have been deveined already. If you can't find them, split shell along the back and remove vein, but leaving shell on.

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