Food on the Hill: Cajun Creamed Shrimp

This week’s Recipe:
Cajun Creamed Shrimp
Photo by Sue York/

Put this over hot rice

  • 1 cup chopped onions
  • 1 cup chopped (sm) celery
  • 3/4 stick butter
  • 1 pound peeled and deveined shrimp
  • 1 1/2 tablespoons tomato paste
  • 2 cloves of garlic, pressed
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 2 teaspoons salt free Cajun seasoning
  • 2 teaspoon Cajun power garlic sauce ****(I get mine on the Internet. I use it for this dish and meatloaf, hamburgers. If you don’t get this, use 2 teaspoons of vinegar and one more cloves of garlic and 1 extra teaspoon salt free Cajun and 1 teaspoon red pepper)
  • maybe 3-4 tablespoons flour
  • 2 cups cream
  • enough milk (maybe 2-3 cups)
  • Vietnamese hot sauce


Photo by Sue York/

In a large pot put onions, celery and butter and cook on medium to low for quite a while (20 minutes?), until very soft and just barely a touch of golden.

Photo by Sue York/

Add enough flour to soak up butter and cook for another minute.

Photo by Sue York/

Add cream and mix well. Add shrimp and cook until the shrimp are translucent. Add enough milk to make it to the consistency that you would like.

Photo by Sue York/

Add spices and garlic power sauce, and tomato paste. Add Vietnamese hot sauce to taste. Serve hot over rice.

Cajun Creamed Shrimp

Photo by Sue York/

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