Shrimp in Cajun Cream Sauce
Sent in by Captain Jay Iacone, Fairfax County Fire Department.
4 lbs Extra large shrimp, peeled and deveined
3-13.5 oz cans diced tomato in juice
1 cup finely chopped shallots
4 jalapeño peppers, seeded, pith removed, cut into 1/8" dice
1 medium onion, finely chopped
1/2 cup butter
2 T cajun seasoning - such as Zatarain's
1 T red pepper sauce
1 pint sour cream
1 cup white wine
1/4 cup olive oil
Salt and pepper to taste
In a large sauté pan, melt the butter and add the chopped onions, shallots and
jalapeño pepper. Cook over medium heat until onion is translucent. Add tomatoes
with juice and wine. Lower heat, allowing the liquid to simmer and reduce to
about two-thirds of its original volume - about 15-20 minutes. Add cajun
seasoning, hot pepper sauce, then season with salt and pepper to taste. After
adjusting seasonings, remove from heat for 5-10 minutes, then add sour cream -
stirring to completely incorporate.
In a second heavy skillet, heat the olive oil over medium high heat and quickly
sauté the shrimp until they just turn pink. As soon as they are just pink,
remove from heat immediately. Drain excess liquid and turn into cream sauce.
Gently blend the shrimp into the sauce and serve immediately over pasta.
Serves 6-8 firefighters.