Delicious Cajun Shrimp
Write a review
- 1 teaspoon sweet paprika
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- zest from one half lemon
- 25-30 large shrimp, shell on
- 5 tablespoons butter, cut into chunks
- 4 cloves of garlic, finely minced
- 1 tablespoon shallot, finely minced
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons Worcestershire sauce
- 1/4 cup of cognac or brandy
- 1. In a bowl, combine the shrimp with the spices and the lemon zest. Toss the shrimp to coat it well.
- 2. In a large frying pan, heat 2 tablespoons of butter over medium-high heat until foaming. Stir in the garlic, shallot, lemon juice, and Worcestershire sauce. Sauté the mixture for about 2 to 3 minutes, until the garlic and shallot have softened. Then, add the shrimp and sauté until they just turn pink, about 3 minutes.
- 3. If you wish to flambé your shrimp, carefully tilt the pan away from you, pour in the cognac with a ladle, and use a long match or one of those lighters with a long handle to light the cognac. Let it burn itself out—this should only take 15 seconds or so. I once had a friend add way too much cognac to a flambé and the fire kept going and going…if this happens, please just blow it out! If you’d prefer, you can just skip this step entirely.
- 4. Take the pan off the heat and stir in the remaining butter until melted.
My friend, Rossyln, wanted me to pass along a few helpful tips
- • DO leave the shrimp in their shells to trap the flavor inside and make the shrimp tender.
- • DO grab a fresh loaf of French bread from the store to eat with the shrimp.
- • DO flambé the shrimp. Why? Because it looks cool!
- • DON’T burn down your house trying to flambé…k?