It’s preferable to serve the mango-curried salmon right away. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons butter
- 6 ounces smoked ham, diced
- 1 red bell pepper, finely diced
- ½ cup finely diced celery
- 4 green onions, chopped, white and green parts separated
- 1 fresh jalapeno pepper, finely diced
- 2 cloves garlic, minced (Optional)
- 2 teaspoons Cajun seasoning
- 3 tablespoons flour
- 3 ½ cups cold chicken broth
- ¼ teaspoon Worcestershire sauce
- 1 pound small raw shrimp, peeled and deveined
- 1 pinch salt, or to taste
- 1 pinch cayenne pepper, or to taste
Instructions
- Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
- Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
- Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
- Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 1422 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Came out great! I was very nervous, but it was easy and delicious!
It’s a good recipe, but a little bland. Unless you have a big flavor ham (like a Tasso) on hand, I’d ditch the ham & substitute some bacon in its place.
Put on top of potato pancakes! Was a huge hit
Very good, I will make it again
4-16-20 ~This was a hit with both of us. It even got four stars from Hubs, who is notoriously stingy with stars! I did make small changes to suit our preferences. First, I omitted the jalapeno to respect Hub’s sensitive innards. Good call. Besides, I concluded it needed no distracting heat, given how flavorful this was. The most effort this required was chopping the ham and vegetables, the rest was a breeze. The suggestion to serve this over pasta or mashed potatoes didn’t seem like a good match to me, but rice did, as did grits (or polenta). I served this over polenta this time and rice would have been equally as good. Nice flavor, good color, pretty to look at, and just the right amount of seasoning.
This was delicious served over grits!
Great preparation for this dish. I didn’t have smoked ham, but had some Honey Baked ham leftovers. Used a bit of smoked paprika and sailed right on through. Ham a great chewy compliment for shrimp.
Yummy flavours and easy to make but salty! And this is coming from a salt lover. I’d use low sodium chicken broth and don’t add any additional salt. Added some fresh thyme which worked. Served with skillet cornbread.
Good but not great. Kinda salty, as someone else mentioned. Definitely should be served with rice instead of grits, as Chef John said in the video. Not sure if I’ll make again but it is definitely worth your trying.
This was a great recipe. A little salty, but delicious.
This dish was easy to prepare although i didnt have all the spicy ingredients in the recipe but then we dont spicy in my house. I loved that the ham was drowned out by sausage and shrimp! Hey trying to eat up leftover ham and this dish made sure it was ham was not the main star! My hubby liked it so I’d make it again! Any new dish from leftovers wins in my book! Like others add more garlic!
I was excited about trying this. It was okay but not great. I guess it’s a matter of personal taste. It was too spicy for me. I tried it over grits (which I love) and I struggled through dinner and didn’t eat very much of it. My husband barely ate his. If you love spice, you’ll probably give it a higher rating than I did. I do have to say that the ham added a nice flavor to the recipe making it a little easier for me to eat as much as I did. Maybe I’ll give it another try and leave out the jalapeno and cut down on the cajun spice.
Turned out so good. I left out the ham since I didn’t have any but still taste wonderful. Great comfort food.
Made this for the second time tonight. The first time we had it over rice, tonight over butter grits. It was very good both ways. I end up using more flour than the recipe calls for because I like a thicker gravy, and precooked shrimp because that’s what I always have on hand. The jalapeno gives it a nice little bite. It’s not a dish I would have monthly, but still will make again for a nice change of pace.
Absolutely delicious and easy to make. Used garbanzo flour to make it lower in carbs and served over mashed sweet potatoes. DH was practically licking his bowl. Thanks for another super recipe.
Excellent!!! I can’t wait to make it again!! I couldn’t get the sauce to thicken, so I made a small roux and added it to the finished dish and cooked it for a few more minutes. The flavor was awesome. No need to add the salt or ceyanne pepper. I served it on top of mashed potatoe, but it may even be better on rice.
We thought this was very good. I had some large shrimp I wanted to use up and a little bit of ham. This was the perfect solution. Our version was a bit spicy because I make my own Cajun seasoning and it leans toward the hot side. I also did cut back on the broth a bit and finish the gravy with a little heavy cream – like it needed more richness, but it was awesome atop some creamy grits. Classic southern Shrimp and Grits (from a Northerners perspective anyway). This would also work well over rice or pasta.
I thought this was brilliant… my hubby loves pasta so I poured it over some spaghetti noodles and it was a big hit ! I don’t usually eat pasta but I want to eat some every week
OMG that was sooooooooooooooo good and I am like his wife grits for me my hubby is out of town so I am making all the things he doesn’t like he is not a fan of shrimp with this recipe was totally awesome keep posting recipes Chef John love your food
We have always LOVED shrimp and grits and have tried many, many recipes. Today I tried this one since I had all the ingredients…even fresh jalapeno and some leftover ham. The video was very helpful because I don’t usually cook things in butter enough but this turned out just like Chef John showed us. We really loved it and served it on grits with a little sharp cheddar added. Very easy and very good…. This is definitely a keeper!
Really enjoyed this but added more cajun seasoning for my taste and it was wonderful…