When time is tight but the holiday mood is high, this quick version uses pre-cooked shrimp and a faster roux to deliver bold flavors in half the time. It still feels indulgent and Christmas-worthy, perfect for busy festive evenings. Serve with rice or crusty bread to soak up every drop.Green onions and parsley finish the dish with a fresh note. An elegant yet approachable holiday dish.
A luxe spin for a Christmas Eve table, this version adds a splash of champagne and a touch of cream to yield a velvety sauce that shimmers on the plate. Shrimp stay succulent and the flavor profile glows with subtle nutmeg and white pepper. Serve over fluffy rice for a dish that feels special and celebratory
Cooking time ;30 mins
servings;6
Ingredients
1 kg peeled and cleaned shrimp
½ cup butter
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
4 cloves of garlic, minced
¼ cup flour
4 cups of seafood broth
1 can (400 g) of crushed tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt to taste
Black pepper to taste
Cooked white rice for serving
Chopped chives for garnish
Preparation
In a large pot, melt the butter over medium heat.
Add the onion, green bell pepper, and celery. Sauté for 5 minutes or until the vegetables are tender.
Add the minced garlic and cook for 1 more minute.
Add the flour and mix well, cooking for 2 minutes to form a roux.
Slowly pour in the seafood broth, whisking constantly to avoid lumps.
Add the crushed tomatoes, Worcestershire sauce, paprika, thyme, oregano, and bay leaf. Mix well and bring to a boil.
Reduce heat and simmer for 15 minutes, stirring occasionally.
Add the shrimp and cook for 5-7 minutes, or until pink and cooked through.
Remove the bay leaf and adjust the salt and pepper to taste.
Serve hot over cooked white rice and garnish with chopped chives.
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