Prep Work
1️⃣ Thaw the shrimp completely (if frozen) and pat the surface dry. Remove the shell, tail, and veins as needed. 🍤

2️⃣ Drain and reserve the juice from the diced tomatoes; you should have about ¼ cup. 🍅

3️⃣ Combine the chicken broth, heavy cream, honey, hot sauce, and seasonings in a bowl and set aside. 🥣

Cook the Shrimp
4️⃣ Sprinkle the shrimp with Cajun seasoning. 🌶️

5️⃣ Heat olive oil in a large skillet over medium-high heat. Add the shrimp and diced red peppers, cooking for about 1 minute + 20 seconds per side. Transfer the shrimp and peppers onto a clean plate. Note: They’ll continue cooking as they sit and when added back to the sauce. 🍤

Make the Sauce
6️⃣ Add the reserved tomato juice to the skillet and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet. Reduce the liquid by half. 🍅

7️⃣ Add the butter and minced garlic, cooking for 1 minute. 🧄

8️⃣ Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. 🌾

9️⃣ Gradually add the chicken broth mixture, stirring continuously. 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. 🍲

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

1️⃣1️⃣ Add the shrimp and peppers back to the skillet, stirring to combine. Add the fresh lime wedges and remove from heat. Sprinkle with cilantro and serve with rice, beans, or salad! 🍤🍚