Shrimp Lyman

About the time you share a recipe for a specific dish, like a cassoulet or your Aunt Betty’s buckle, some folks are apt to respond with “That’s not how I fix it”. Well then, cook some up and have me over.

Shrimp Creole is a spicy dish traditionally—spicy, but not sear your lips off spicy to my way of thinking.

But, these days I rarely season much for other folks, choosing rather to let individuals do so to their tastes. And so here is a Shrimp Lyman, this time around.

Now if you want to use Cajun or Greek seasoning or a curry, or just salt and pepper, works just fine with this recipe. Call it Shrimp Brizo or Shrimp Goa, or Shrimp Fill-in-your-name. No harm, no foul.

In a 12” frying pan,

on medium high brown diced kielbasa, spicy or otherwise, about a 6”—section;

add one hand-sized, skinless chicken breast, cubed, and turn heat down to medium low;

when chicken is brown on the outside, add ¼ cup olive oil and diced vegetables—celery, onion, bell pepper, and tomatoes…1 cup of each, a pinch or two of salt, and gently sauté for a few minutes;

then add ½ cup of marinara and ½ cup of chicken broth; add spices and cover with heat to as low as you can go simmer for 10 minutes.

Bring to boil and add peeled medium shrimp (any amount up to a pound). Turn heat back down to low and cover. Give your guest(s) a five minute warning.

When the shrimp are pink and orange and cooked, but still have a pop when you bite them—hey, you’re the cook, you can sample—the dish is ready for eating.

Serve with warm rice. Yes, warm. We’re not barbarians here.