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
- 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.
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.
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 !!