Cajun Shrimp

Cajun seasoning, a hot skillet and butter at the end. Nothing complicated, and it's on the table in under ten minutes.

Ingredients

• 1 lb wild caught Gulf of America shrimp (16–20 count per pound, raw & deveined)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Preparation

1. Dry the shrimp. Pat them dry with paper towels.
2. Season. Toss with olive oil, Cajun seasoning, smoked paprika, salt and pepper.
3. Heat the pan. Large skillet over medium-high.
4. Cook. Shrimp in a single layer, 2–3 minutes per side, until pink and opaque.
5. Butter and garlic. Add to the skillet and sauté for 1 minute, until the butter's melted and the garlic is fragrant.
6. Finish. Off the heat, stir in lemon juice and parsley.
7. Serve immediately with lemon wedges.

Serving

Serves 2–3. Rice, or bread for the pan butter.

Pro tips

• Single layer, no crowding. Two batches beats one steamed one.
• Garlic goes in after the shrimp, not before. It burns in a hot pan.
• Lemon at the end. Acid in a hot pan turns bitter.