Hello friends! Today I am sharing my absolute favorite appetizer in the world. No kidding! I am obsessed with this dish. I would eat it every day had it not been for the amount of butter which goes into this dish (which makes it sooo tasty!)
The recipe is inspired by the awesome food we ate in New Orleans. We have been to NOLA twice now and are in love with cajun(creole) cuisine. The dishes have so much flavor and a good amount of spice and heat (Being an Indian I certainly appreciate that!). We love the chargrilled oysters, the gumbo, the jambalaya.. and the late night pizza at Bourbon street 🙂 not to forget the beignets. I am attempting a variation of the the Bubba Gump‘s Barbecue Shrimp, that I love and enjoy, with the Cajun seasoning I ordered off Amazon. The restaurant version has so much butter that I had to come up with much lighter version because we like to eat this very often. Don’t get me wrong, the recipe still uses a good amount of butter.
You need this recipe in your life (you can thank me later). Its an instant hit with friends and the quantity can easily be increased for a a bigger group. Also add the beer/wine even if you are not into alcohol. The recipe wont be the same without it.
So here goes – Cook and Enjoy with a pint of chilled beer.
- Shrimp - 250 gms/0.5 lb (Small to Medium peeled and deveined)
- Butter 50 gms (Add more if you like!)
- Garlic - 1½ tbsp/4-5 large cloves (finely chopped)
- Parsley - 2 tbsp (finely chopped)
- Paprika - 1 tsp (1/2 tsp for marination, ½ tsp for the sauce)
- Italian Seasoning - ½ tsp
- Cajun Seasoning - 2 tsp(1 tsp for marination, 1 tsp for sauce)
- Chilli flakes ½ tsp
- Beer/White wine - ½ cup
- Worcestershire sauce - ½ tsp
- Lemon - ½ tbsp (or as per taste)
- Marinate shrimp in 1 tsp cajun spice and ½ tsp smoked paprika with a squeeze of lemon and let it rest for 10 minutes.
- In a skillet add butter and the garlic on low/medium flame.
- Saute for one minute.
- Add chilli flakes and Italian seasoning and stir.
- Add the shrimp and saute until the shrimp is fully cooked on both sides (turns pink and opaque).
- Remove the shrimp from the skillet and set aside (You don't want to overcook the shrimp and want to cook the sauce in the remaining butter and garlic)
- In the same skillet add the beer/wine, cajun spice, paprika, Worcestershire sauce and 1 tbsp parsley.
- Bring the contents to a simmer on medium flame and boil(reduce) the sauce for 5 minutes. The idea is to thicken the sauce and concentrate the flavors.
- Add the shrimp and the remaining 1 tbsp parsley and ½ tbsp lemon.
- Toss the shrimp in the sauce and heat it for about a minute and remove from the flame.
- Cajun spice has salt in it so give the sauce a taste and adjust salt and lemon per your taste. I did not use any salt in this recipe.
- Serve with slightly toasted and buttered french bread. Dip the bread in the sauce and enjoy!!
Keep the tails on the shrimp for added flavor and get your hands dirty while eating. Trust me tastes better.
Share with people who are comfortable with you double dipping (and vice versa)
Cajun seasoning is like Maggi masala. Add as much as you like. Just be wary of the salt in it.