Spicy Cajun Shrimp, ready to serve and devour
Spicy Cajun Shrimp is a light modification of a recipe called Barbecue Shrimp in the wonderful Jubilee cookbook. It’s a great way to use the one-pound bags of frozen shrimp which have been deveined but still have the shells on. Makes 4 appetizer servings or 2 entrée servings though a hungry seafood lover will be able to eat the whole thing.
Ingredients:
1 lb shell-on shrimp, deveined preferred
4 T butter
¼ t cayenne*
¼ t crushed red pepper flakes
½ t paprika
¼ t ground black pepper
½ t Kosher salt
½ t dried thyme
½ t dried oregano
2 garlic cloves, chopped
¾ c dry white wine
2 T fresh lemon juice
2 T chopped parsley leaves, for garnish
Crusty French bread
Method: combine the spices in a bowl. Melt butter in a cast iron skillet and sauté garlic 1-2 minutes until fragrant. Add mixed spices and let them toast just a bit, then pour in wine and lemon juice. Simmer 5-7 minutes, stirring frequently, till the sauce has reduced to a thick gravy. Add shrimp in a single layer and cook 7 minutes or until pink, turning once. Sprinkle on parsley and bring to the table in the cast iron skillet for serving with plenty of crusty bread to sop up the sauce and a bowl into which diners can toss the shells as they peel the shrimp with their hands.
*Jubilee uses ½ t cayenne which I think is too spicy for most folks. Start with ¼ t, taste, then add more if you dare.
