Step 1

Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins.

Step 2

Drain and reserve the juice from the diced tomatoes, we’ll use the liquid to deglaze that skillet after cooking. (You should have about ¼ cup.)

Step 3

Combine the chicken broth, heavy cream, honey, hot sauce, and seasonings and set aside.

Step 4

Sprinkle the shrimp with Cajun seasoning.

Step 5

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and diced red peppers and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp and peppers onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.

Step 6

Add the reserved juice from the tomatoes and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet. Reduce the liquid by half.

Step 7

Add the butter and the garlic and cook for 1 minute.

Step 8

Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.

Step 9

Add the chicken broth mixture in small splashes, stirring continuously. (This is the mixture that we combined in step 3 of prep work.)

Step 10

Bring the sauce to a boil, then reduce to a gentle bubble. Add the drained tomatoes and let it simmer and reduce for 10 minutes, uncovered. During this time the flavors will meld, and the sauce will thicken and concentrate.

Step 11

Reduce heat to low. Slowly sprinkle in the cheese, stirring continuously, until melted and combined. Slowly stir in the lime juice.

Step 12

Add the shrimp and peppers and stir to combine. Add the fresh lime wedges to the skillet and remove from heat. Sprinkle with cilantro and serve with rice, beans, or salad! (See notes for rice cooking tips.)