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Shrimp Jambalaya

Shrimp Jambalaya

Shrimp Jambalaya

  1. 4 Tbsp. Market District® olive oil

  2. 1/2 yellow onion, diced

  3. 2 Tbsp. fresh garlic, chopped

  4. 1/2 green bell pepper, diced

  5. 1/2 lb. cappicola or other spicy ham, sliced thick and cubed

  6. 1 tsp. crushed red pepper flakes

  7. 14.5 oz. Giant Eagle canned diced tomatoes

  8. 1 lb. wild American Gulf shrimp, peeled and deveined

  9. 1 tsp. salt

  10. 1/2 tsp. ground black pepper

Prep Time: 10 min.
Total Time: 10 min.

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information
  3. Serving Ideas

Ingredients

  • 4 Tbsp. Market District® olive oil
  • 1/2 yellow onion, diced
  • 2 Tbsp. fresh garlic, chopped
  • 1/2 green bell pepper, diced
  • 1/2 lb. cappicola or other spicy ham, sliced thick and cubed
  • 1 tsp. crushed red pepper flakes
  • 14.5 oz. Giant Eagle canned diced tomatoes
  • 1 lb. wild American Gulf shrimp, peeled and deveined
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper

Recipe Directions:

In a large skillet, heat olive oil to medium-high heat. Sauté onion, garlic, and pepper for about 2 minutes. Add in cappicola and crushed red pepper flakes; cook for another 2 minutes until ham is slightly browned.  Next add diced tomatoes, shrimp, salt, and pepper. Simmer for about 4-5 minutes, stirring occasionally, until shrimp’s flesh is pearly and opaque. May be served with cooked rice or orzo pasta.

Chef's Tip: Peel shrimp like a pro in no time! Simply pull off and discard head (if still attached) and legs. next remove outer shell moving from head to tail. The tails can be kept on or removed depending on how shrimp will be used (tails can be decorative). To remove the vein, use a small paring knife to cut along back side of shrimp. Once vein is exposed, remove it either with the tip of the paring knife or your fingers. Place peeled and deveined shrimp in a bowl of ice water until ready to use.

Serving per recipe:

4

Serving Ideas:

Pairs well with Apothic White and Great Lakes Brewing Co. Eliot Ness.