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spicy cajun shrimp

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

This is traditionally made and served with unpeeled shrimp. I don't like the mess of shelling the shrimp at the table, so I prefer to shell them before I cook them. Another thing - if you use cooked shrimp - the kind that are so easy to find in most grocery stores in the midwest US - don't simmer so long in the liquid or they will get too tough. Served with beans and rice, it's truly a bit of the bayou wherever you are!

(1 rating)
yield 3 or 4
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For spicy cajun shrimp

  • 1 - 1 1/2 lb
    unshelled raw shrimp
  • 1/3 c
    olive oil
  • 1/3 c
    butter
  • 1 md
    onion, thinly sliced
  • 4 clove
    garlic, minced
  • 1 tsp
    dried thyme
  • 1 tsp
    dried rosemary, crumbled
  • 1 tsp
    ground black pepper, or less
  • 1/2 tsp
    cayenne (or to taste)
  • 2 tsp
    sweet paprika
  • 2 Tbsp
    worcestershire sauce
  • 1/2 c
    white wine
  • 2 Tbsp
    lemon juice
  • sea salt and additional pepper , to taste

How To Make spicy cajun shrimp

  • 1
    Rinse shrimp and set aside.
  • 2
    Heat oil and butter in heavy skillet until butter has melted.
  • 3
    Add onions and garlic. Sauté over medium heat for 4-5 minutes, until onions are soft.
  • 4
    Stir in seasonings and shrimp and sauté for another minute or 2. Turn shrimp as they cook.
  • 5
    Pour in the liquids. Simmer for another 3 or 4 minutes until shrimp are pink. Do not overcook!

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