March 3, 2012 | 1 Comment

New Orleans Spicy Cajun Shrimp

As promised, here is the spicy cajun shrimp recipe to serve with those baked cheese grits. They are a perfect match, it doesn’t get any better!

Combine the following for the Creole Seasoning:

  • 1 Tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 2 teaspoons granulated garlic
  • 1 Tablespoon granulated onion

And for the Cajun Shrimp Butter:

  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 2 Tablespoons Creole Seasoning (above)
  • 3 cloves garlic, minced
  • 1 Tablespoon freshly ground black pepper
  • 1 Tablespoon paprika
  • 1 Tablespoon granulated onion
  • 1 teaspoon kosher salt
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce

And lastly,

  • 2 pounds large shrimp in the shell, deveined
To make the Creole Seasoning, combine all of the ingredients in a jar with a tight-fitting lid. Shake to combine. And on to the best part, the butta. To make the Cajun shrimp butter, put the room temp butter in a food processor. Oh, it’s SO much butter.
Add the Creole seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce, and tabasco sauce to the butter.
Process until thoroughly combined and set aside. Everything we’ve done so far could be done a day or so in advance. Even a few days because butter never goes bad. It might, but not at my house. And for the record, this is almost a pound of butter.
When you’re ready to make the shrimp, preheat the oven to 450. Put the shrimp in a 9×13 pan and cover with the Cajun Shrimp Butter. Bake it for 10 minutes, stir and continue baking for another 3-5 minutes. Until the shrimp turns pink throughout.
I didn’t get a pic before we devoured most of it, but you get the idea. Serve immediately.

Print
New Orleans Spicy Cajun Shrimp

New Orleans Spicy Cajun Shrimp

Ingredients

    Creole Seasoning:
  • 1 Tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 2 teaspoons granulated garlic
  • 1 Tablespoon granulated onion
    • Cajun Shrimp Butter:
  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 2 Tablespoons Creole Seasoning (above)
  • 3 cloves garlic, minced
  • 1 Tablespoon freshly ground black pepper
  • 1 Tablespoon paprika
  • 1 Tablespoon granulated onion
  • 1 teaspoon kosher salt
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 2 pounds large shrimp in the shell, deveined

Instructions

    Creole Seasoning:
  1. To make the Creole Seasoning, combine all of the ingredients in a jar with a tight-fitting lid. Shake to combine.
    2. Cajun Butter:
  2. To make the Cajun Butter, put the room temp butter in a food processor. Add the Creole seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce, and tabasco sauce to the butter. Process until thoroughly combined and set aside.
  3. Preheat the oven to 450. Put the shrimp in a 9x13 pan and cover with the Cajun Shrimp Butter. Bake it for 10 minutes, stir and continue baking for another 3-5 minutes. Until the shrimp turns pink throughout.
  4. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://shesthebross.com/2012/03/new-orleans-spicy-cajun-shrimp/

Pin It

Tags: , , , , , , , , , ,

Author:daisi

View all posts by daisi →

Trackbacks/Pingbacks

  1. the best of 2012 | She's the Bross - December 31, 2012

    [...] oven-baked turkey sliders | [how-to] make homemade breadcrumbs | new orleans spicy shrimp [...]

Leave a Reply