Spicy Cajun Shrimp

⏱ 25 mins 🍽 4 serving(s) 🏷 Cajun

This Cajun shrimp dish is a personal triumph, developed through intuition and adaptation. The recipe features shrimp cooked in a bold, spiced butter sauce, finished with lemon and cream for a rich texture. It is served in bowls with the sauce poured over, accompanied by warm, crispy French bread for dipping. The method has been refined for a healthier result without compromising on taste.

Spicy Cajun Shrimp

Ingredients

  • 1 1/2 lbs shrimp, deveined and shelled (small or large, tastes the same)
  • 8 ounces unsweetened butter
  • 2 tablespoons garlic, sliced very thin (can use minced too)
  • 2 teaspoons ground black pepper
  • 2 1/2 teaspoons creole seasoning
  • 1/2-2 teaspoon cayenne pepper, to taste (careful, it gets hot easily)
  • 1 teaspoon paprika
  • 3 bay leaves
  • 8 tablespoons Worcestershire sauce
  • 8 tablespoons water (tap water is fine)
  • 2 tablespoons chives, chopped
  • 1 lemon
  • 1/3 cup heavy whipping cream
  • 2 loaves French bread (if you get uncooked bread follow the directions that come with it and cook it beforehand, then just)

Method

  1. Set your oven to heat to 300 degrees for the bread and to keep the shrimp warm later.
  2. Melt half a stick of butter in a saute pan.
  3. Cook the garlic in the pan for 2-3 minutes, stirring frequently, until it may liquify.
  4. Stir in the black pepper, creole seasoning, cayenne pepper, paprika, bay leaves, Worcestershire sauce, water and chives. Let this simmer for about 2-3 minutes, stirring, and reduce the heat if it starts to boil.
  5. Place the shrimp into the pan and cook for 3-4 minutes total, turning them often.
  6. When the shrimp are fully cooked, transfer them to an ovenproof dish, cover with foil, and place in the oven to stay warm.
  7. Warm your French bread in the oven at this point to make it crispy.
  8. Cut the remaining half stick of butter into 6 pieces. Add one piece at a time to the pan, stirring until melted before adding the next. Stir for about 3 more minutes until the mixture thickens.
  9. Cut the lemon into 4 pieces and squeeze the juice into the pan, stirring for another minute or two.
  10. Pour in the heavy whipping cream slowly while stirring, ensuring the heat is low to prevent boiling.
  11. Reduce the heat to between medium and low to keep the sauce warm, stirring constantly.
  12. Take the shrimp and the bread out of the oven.
  13. Slice the bread, divide the shrimp into bowls, pour the sauce over the top, and use the bread for dipping.

Nutrition (per serving)

Sodium2432000 mg

Recipe details

CategoryCajun
AuthorChefInChicago