Cajun Garlic & Butter Broiled Shrimp

If you follow my blog, you might be aware that I love all things Cajun or Creole and pretty much anything having to do with Louisiana. This recipe for Cajun Butter and Garlic Shrimp comes together almost as quick as you can say, “C’est bon!”

Unlike many of my recipes, this feeds just two to three people – but it can easily be doubled. It’s so quick to prepare that you can make it after a long day and feel like you’re really treating yourself.

The final step entails melting, under the broiler, the grated Parmesan cheese which has been sprinkled on top of the shrimp, but, actually – if you’re starving – you can skip both the cheese and the “melting” part.

++ My sweet blogger friend, ChgoJohn, mentioned that the Cajun Garlic & Butter Shrimp would be good over pasta – what a great idea! Just double or triple the sauce.

++ Recipe adapted from Cajun Creole Cooking, Terry Thompson

Ingredients

  • 1 lb. large shrimp – –  31 – 40 count per lb.     (Remove tails if you wish . . . I didn’t.)
  • 1/4 cup butter
  • 1 Tb. olive oil
  • 1 green onion, chopped
  • 1 tsp. minced garlic
  • 1 tsp. Worcestershire Sauce
  • 3 good shakes of Tabasco sauce – or any hot sauce
  • 1/4 tsp. salt
  • 2 tsp. minced fresh parsley
  • 1/3 cup grated fresh Parmesan

In a medium size pan, heat butter & olive oil. Add the next 6 ingredients. Simmer slowly for 5 minutes, stirring. Add shrimp and cook, stirring, for another minute.

Cajun Butter and Garlic Broiled Shrimp

Pour shrimp and the garlic & butter mixture into a casserole big enough so your shrimp are “close to” one layer. It doesn’t have to be exactly “one layer” – some shrimp can overlap a bit.

Cajun Butter and Garlic Broiled Shrimp - My Yellow Farmhouse.com

Sprinkle on 1/3 cup grated fresh Parmesan. Broil 4 – 5 inches below heat until cheese melts and bubbles, about 2 – 3 minutes.    Enjoy & Bon appétit !!

 Cajun Garlic and Butter Broiled Shrimp - My Yellow Farmhouse.com

11 thoughts on “Cajun Garlic & Butter Broiled Shrimp

  1. Hi Liz – this recipe is so easy & so tasty. I really think your son will love it. Too funny – one of my twin sons became allergic to shellfish while in college – but I constantly forget that he can’t eat anything like this Cajun Shrimp…. and he would’ve loved it………before…..

  2. Such a simple recipe but very tasty indeed. I love garlic. It’s one of those ingredients that permanently sit in my veggie corner. I should make this for my son. He loves shrimp!

  3. I saw the link to this dish on your current Moroccan Chicken and couscous post and it looks SO good. I found some cooked shrimp in my freezer today and think it would be great over some simple cooked couscous.

  4. Hi Pamela – I LOVE your blog, by the way. I love your, and your husband’s, unique approach to life!
    I think you’ll like the shrimp – it’s truly “finger-lickin’ good”. And, by the way, I’m sure it could be baked but this recipe just calls for it to broiled for a few minutes. Talk about “easy peasy”!!

  5. I think you’re absolutely right – the Cajun Garlic & Butter Shrimp would be AWESOME over pasta. You could just double or triple the sauce. Great idea – thanks! I think you think about pasta like I think about chocolate – I’d eat cardboard if someone smeared chocolate on it !! ; o ) (I’m gonna do an “update” and mention your suggestion !!)

  6. This does look really good, Cecile. I could do some serious damage to that casserole, no doubt about it. I might even use some atop a dish of pasta. Who am I kidding? I’ll put just about anything on top of dish of pasta. Your shrimp would be one of the tastier things I’ve used. 🙂

    • John – you’ll laugh. This is yet another recipe where I used “what’s in the fridge”. Maybe I should just call my blog “What’s in YOUR Fridge?” ; o )

    • And that’s just what I did last night – ate them with my fingers – and licked my fingers with glee !! As usual, I did my “what’s in the fridge” – and found frozen shrimp, two green onions and fresh parsley etc. Then I searched for something Cajun – and came across this awesome recipe, which I adapted a bit. And today – one of my sons & I ate at a local place called “The Big Mamou” – fabulous Louisianan food ! (I want to ask the owner if he’d do a guest post sometime!!)

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