Cajun Shrimp
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.
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 (Trader Joe's) (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.
Ingredients
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp ground black pepper
- ½ tsp cayenne
- 2 tsp sweet paprika
- 3 tbsp butter
- 4 tbsp olive oil
- 1 medium onion (halved and sliced)
- 2 tsp garlic (minced)
- 1 lb jumbo shell-on deveined shrimp (Trader Joe's) (thawed)
- 2 tbsp Worcestershire sauce
- ½ cup Sauvignon Blanc
- 2 tbsp fresh lemon juice
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Mix the spices in a small bowl.
Melt the butter with the oil in a large pan over low heat. Add the onion and cook on medium-low 10 minutes, until golden. Stir in the garlic for 1 minute.
Grown-up
Add the spices and shrimp and cook over medium heat, stirring often, about 5 minutes, until almost cooked through.
Add the Worcestershire, wine and lemon juice and cook 1 to 2 minutes. Serve over rice, with lots of napkins.