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Cajun Shrimp

Cajun Shrimp

2002-04-15 10 13 butter, olive oil, onion, garlic, thyme, rosemary, pepper, cayenne powder, paprika, shrimp, Worcestershire sauce, wine, lemon juice dinnermain coursefish

This recipe is adapted from "Moosewood Restaurant Cooks at Home". It falls into the category of easy to prepare yet very elegant in presentation and taste. The cajun flavor really comes through in this recipe. The shrimp are served with their shells over cooked white rice so don't forget lots of napkins! Originally served as part of Kale Soup and Cajun Shrimp.

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Cajun Shrimp

Servings & Time

  • Serves: 4
  • Prep Time: 10 min
  • Cook Time: 10 min

Tools & Appliances

  • Bowl
  • Colander
  • Cutting Board
  • Pan
  • Prep Bowl

Ingredients

  • 3 tablespoons butter
  • 4 tablespoons olive oil
  • 1 medium onion (halved, peeled, and sliced)
  • 2 teaspoons minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne powder
  • 2 teaspoons sweet paprika
  • 1 pound jumbo, uncooked, deveined, with shell-on shrimp (defrosted according to package)
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Sauvignon blanc wine
  • 2 tablespoons lemon juice (fresh squeezed)

Instructions

We heat the butter and oil over low heat in a large pan as we put the thyme, rosemary, pepper, cayenne, and paprika in a small prep bowl. When the butter has melted, we add the onions and cook for 10 minutes over medium-low heat. When the onions are golden and softened, we stir in the garlic. After a minute we add the spices and the shrimp and cook over medium heat. We stir often and after about 5 minutes, when the shrimp are almost cooked through, we add the Worcestershire sauce, wine, and lemon juice. We cook for another minute or two and serve over cooked rice.