Cajun Shrimp - by request
Many of my subscribers have been asking for the recipe for my Cajun Shrimp. Well, I am here to deliver. This recipe is surprisingly simple to make. All you need is a few ingredients and a rub from my book, SPICE: The Variety of Life.
This quick-cook recipe can be served over rice, pasta or cheesy grits. Use your imagination!
Here are the ingredients:
1 lb large shrimp (31-40 or larger) peeled and deveined
1 medium diced onion
1 medium diced bell pepper
2 TBSP butter
2 TBSP olive oil
1 1/2 TBSP Creole rub
Yes I know I said Cajun Shrimp but the seasoning is quite similar.
This is the most used spice blend in my kitchen. It crosses cultural boundaries because Creole is a mix of cultures. Not just for Gumbo and Shrimp Creole, it works in pastas, casseroles, grilled meats, etc. I haven’t tried it on Ice Cream. Yet.
6 Tbsp paprika
3 Tbsp Seasoning Salt
3 Tbsp onion powder
3 Tbsp garlic powder
1 ½ Tbsp black pepper
1 ½ Tbsp white pepper
½ - 1 Tbsp cayenne pepper (adjust to suit taste buds)
1 ½ Tbsp oregano
1 ½ Tbsp dried thyme
1 ½ Tbsp dried basil
1 Tbsp dried parsley Cooking Instructions Sprinkle 1.2 of the Creole Blend over the shrimp and mix well. Heat skillet over medium heat. Add Olive oil and butter to the skillet. When the butter is melted and starting to foam, add the onion and bell pepper. Cook until the onion is translucent. Add the shrimp and cook until the shrimp are pink all over, stirring occasionally. Add the last of the seasoning, mix well and cook 1 minute more. Serve it up over those cheesy grits!
Enjoy, and don't forget to get a copy of my book for more spice blends.