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


  • 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

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

Savory Cajun Pork Chops

 Because these pork chops are cooked quickly, they’re tender and juicy – not to mention flavorful !!

I just love Louisiana. I love New Orleans, I love the bayous, I love the cities and the small towns, I love the people, I love the music, I love the atmosphere & I love the food. I’ve visited there three times and I can’t wait to go back again!!

During our 2nd visit to Louisiana we visited Bayou Teche. As per usual, I had a great conversation with a woman behind the counter of a small store. She told me how to make Alligator Sauce Piquant – for which we Northerners can substitute chicken. (I actually made it (with chicken) when we lived in Malta for Mardi Gras – and it came out pretty darn good, if I say so myself !)  I’ll post that recipe another time ! Today – it’s Savory Cajun Pork Chops!

       Photo taken on my third to Louisiana – I’m addicted to everything Cajun!

Trip to Louisiana - 2012

Many Cajun/Creole dishes start with the Holy Trinity, which is bell peppers, onions and celery. Also many Cajun/Creole dishes ask you to make a roux, which is simply oil (or butter) and flour which you cook, stirring, until the mixture resembles the color of peanut butter – or darker.

The woman in the store along Bayou Teche advised me to make roux with butter. She said, “It’s always better with butter” – and she knew what she was talking about ’cause this time I used butter, butter and only butter – and I never had my roux come out even close to how it came out this time!

+++ This recipe for Savory Cajun Pork Chops serves 4 – 6, depending upon the size of the chops – and your appetite.

+++ I only add 1/4 tsp. of cayenne pepper because not everyone likes their food spicy. But be sure to add more if you want that real Cajun Kick !

+++ Just as a suggestion – I served the Savory Cajun Pork Chops on a bed of Chicken Flavored Rice-a-Roni. You’ll probably want to make two boxes for 4 – 6 people.


  • 6 bone-in pork chops – about 4 lbs.  (Of course, you can use boneless pork but the flavor of pork or beef is often better when the meat is ‘bone-in”.)
  • Montreal Steak Seasoning – adds flavor and some “heat”
  • 2 – 3 Tbs. olive or vegetable oil
  • 1 large green bell pepper, cut into thin strips
  • 1 large onion, sliced
  • 2 stalks celery, roughly chopped – leaves and bottom part cut off
  • 3 – 4 cloves of garlic, minced
  • 4 Tbs. butter
  • 5 Tbs. flour
  • 1 (28 oz) can stewed tomatoes with basil & oregano
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne pepper – or “to taste”
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • ++ IF YOU USE BONE-IN PORK CHOPS !  Unless you have a very large skillet, you might need a Dutch oven or a stock pot (extra large saucepan) to complete the recipe.

Cooked Pork Chops - USE FOR BLOGSprinkle both sides of the six pork chops with some Montreal Steak Seasoning. Over medium-high heat, fry chops in a few tablespoons of olive or vegetable oil until browned on one side. Turn over and brown on the other side. Remove chops to plate/platter and keep warm if possible.

Holy Trinity - Crisp Tender

Add a bit more oil to the skillet, then add your Holy Trinity veggies & the minced garlic. Cook only until Crisp Tender – you don’t want mushy veggies. Once veggies are crisp tender, remove from skillet and set aside.

Making the RouxMAKING THE ROUX

Don’t be upset if the roux doesn’t get as brown as shown. This is the first time my roux came out “like it’s supposed to” and my Cajun food always tasted great. (Probably not by a true Cajun standards… but pretty delicious anyway!)

++ Tip   Have both the 5 Tbs. of flour and the 28 ounce can of stewed tomatoes opened ready to go.

Lower the heat a bit. In the same skillet, melt 4 Tb. butter and allow to brown a teeny, tiny bit. Add 5 Tbs. flour.  Cook, stirring, until the mixture becomes a lovely shade of brown. ++  This might take a few minutes, but, all of a sudden – it starts to turn brown!

Once your roux is browned and beautiful – add 28 oz. can of stewed tomatoes, 1 tsp. Worcestershire sauce, 1/4+ cayenne pepper, 1/2 tsp. pepper and 1 tsp. salt.

Holy Trinity & TomatoesReintroduce the veggies. Mix everything together and allow to simmer, stirring occasionally, until bubbly and slightly thickened.

If you don’t have a really large skillet, at this point you may have to pour out your veggies/tomato/spices mixture into a large stockpot or Dutch oven because you’re going to now add the six cooked pork chops. Continue to simmer 1 – 2 minutes until everything is heated through.  ++ Don’t overcook the pork chops, because it can make them tough.  Enjoy !!

Savory Cajun Pork