A comforting Southern-style dish featuring seasoned shrimp cooked in a rich, savory onion-and-pepper gravy and served over fluffy rice.

 Ingredients

For the Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Cajun seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 teaspoon lemon juice

For the Gravy

• 2 tablespoons butter
• 1 small yellow onion, finely diced
• 1 small bell pepper, diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken or seafood broth
• ½ cup evaporated milk or heavy cream
• 1 tablespoon Worcestershire sauce
• ½ teaspoon paprika
• ½ teaspoon Cajun seasoning
• ¼ teaspoon black pepper
• Salt, to taste
• 2 tablespoons fresh parsley, chopped
• 2 green onions, sliced

For the Rice

• 1 cup long-grain white rice
• 2 cups water or chicken broth
• ½ teaspoon salt
• 1 teaspoon butter

 Instructions

1. Cook the rice

Rinse the rice under cool water until the water runs mostly clear.

Add rice, water or broth, salt, and butter to a saucepan.

Bring to a boil, then reduce the heat to low.

Cover and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.

Turn off the heat and let it rest, covered, for 5–10 minutes.

Fluff gently with a fork.

2. Season the shrimp

Pat the shrimp dry with paper towels.

Place them in a bowl and add paprika, garlic powder, onion powder, Cajun seasoning, black pepper, salt, and lemon juice.

Toss until evenly coated.

3. Sear the shrimp

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add the shrimp in a single layer.

Cook for about 1–2 minutes per side, just until they become opaque and lightly browned.

Don’t fully cook them at this stage.

Transfer the shrimp to a plate.

 Make the Smothered Gravy

4. Sauté the vegetables

Reduce the heat to medium.

Add 2 tablespoons butter to the same skillet.

Add the onion, bell pepper, and celery.

Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.

5. Add the garlic

Add the minced garlic.

Cook for about 30 seconds, just until fragrant.

6. Make the roux

Sprinkle the flour over the vegetables.

Stir constantly for 1–2 minutes.

The flour should become lightly golden and coat the vegetables.

7. Add the broth

Slowly pour in the broth while whisking continuously.

Scrape the flavorful browned bits from the bottom of the skillet.

Continue stirring until the gravy becomes smooth.

8. Add the creamy ingredients

Stir in:

• Evaporated milk or heavy cream
• Worcestershire sauce
• Paprika
• Cajun seasoning
• Black pepper

Bring the mixture to a gentle simmer.

Cook for approximately 5–7 minutes, stirring occasionally, until the gravy thickens.

Taste and adjust the salt.

 Finish the Shrimp

9. Return the shrimp

Add the partially cooked shrimp and any juices from the plate back into the skillet.

Gently stir to coat them in the gravy.

Cook for approximately 2–3 minutes, or until the shrimp are completely cooked through and opaque.

Avoid overcooking because shrimp can become rubbery.

10. Add the herbs

Stir in chopped parsley and sliced green onions.

Turn off the heat.

 Serve

Spoon a generous portion of fluffy rice into each bowl.

Ladle the smothered shrimp and creamy vegetable gravy over the rice.

Finish with fresh parsley, green onions, and a squeeze of lemon if desired.

Serve immediately while hot.

 Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: About 45–50 minutes
• Servings: 4
• Difficulty: Easy–Medium

 Tips

• Use large shrimp so they stay juicy during cooking.
• Don’t overcrowd the pan when searing.
• Add the shrimp back only near the end to prevent overcooking.
• For a thicker gravy, simmer a few extra minutes.
• For a spicier version, add cayenne pepper or extra Cajun seasoning.
• Seafood broth gives the gravy an especially rich shrimp flavor.

 Q&A

Q: Can I use frozen shrimp?
Yes. Thaw completely, drain well, and pat dry before seasoning.

Q: Can I use chicken instead of shrimp?
Yes, but cooking time will be different. Make sure chicken reaches 165°F (74°C) internally.

Q: Can I make this without cream?
Yes. Replace the cream with additional broth for a lighter, non-creamy gravy.

Q: What rice works best?
Long-grain white rice works particularly well, but basmati or jasmine rice can also be used.

Q: Can I add vegetables?
Yes. Mushrooms, spinach, corn, or chopped tomatoes can be added to the gravy.

Q: How do I store leftovers?
Refrigerate the shrimp, gravy, and rice in airtight containers for up to 3 days. Reheat gently until hot throughout.