More Spice Seasoning 
Cajun Oklahoma Onion Smash Burger
Fire up the grill and cook up some Louisiana flavor with this recipe by @GrillNation. Thinly…
Get RecipeBold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed peppers and onions and Tony Chachere’s More Spice seasoning, bring bold, Creole flavor to every bite. Serve it over jasmine rice for a quick, crave-worthy dinner that tastes slow-cooked.
Ingredients
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2 tbsp vegetable oil (or coconut oil)
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1 lb extra large shrimp, peeled and deveined
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1 medium yellow onion, finely chopped
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2 stalks green onions, plus more for garnish
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1 medium green pepper, diced
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1 medium red pepper, diced
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2 tsp minced garlic
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1 tbsp curry powder
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1 can full fat coconut milk
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Tony Chachere’s More Spice Seasoning, to taste
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Garlic powder, to taste
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Onion powder, to taste
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Italian seasoning, to taste
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1/4 cup melted butter
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Jasmine rice, cooked
- Clear
Directions
- Add shrimp to a bowl and pat dry. Coat shrimp in the Tony Chachere’s Seasoning, garlic powder, onion powder, and Italian seasoning.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add a single layer of shrimp in the skillet, and cook for 2 minutes on each side or until fully cooked. Turn off the heat, pour in the melted butter, and mix it into the shrimp. Remove shrimp from the heat and set aside.
- Add a little more oil to the skillet and add in chopped yellow onion, scallions, and diced green and red peppers. Sauté for about 15 minutes, stirring occasionally, until the vegetables are soft and fragrant. Stir in minced garlic and 1 tablespoon of curry powder. Cook for an additional minute until the mixture becomes aromatic.
- Pour in 1 can of coconut milk and add 1 teaspoon of fresh thyme along with a pinch of Tony Chachere’s More Spice Seasoning. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 2 minutes.
- Add shrimp to the skillet and gently stir into the sauce to ensure they are fully coated.
- Serve with jasmine rice and garnish with more green onions.
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from our Cajun Country Cookbook
Tony’s Po Boygers
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