Here’s the thing. The warmer the weather gets, the spicier I like my food. for me a big pot of chili is a summertime affair, not something I’m looking for in the winter. On the other hand, when the temperatures start to climb I also tend to crave lighter foods, not something that’s going to weigh me down.
Shrimp is the perfect balance in those situations. It’s not a light meal, but the flavor is light and fresh. The sweetness of the meat plays well with spicy additions, but isn’t so subtly that it’s buried by them. If anything the heat enhances the flavor. The fact that you can eat them with your fingers and make a mess is just a plus.
While I can take all of the credit for this variation, the inspiration for this dish sprang from a conversation on twitter with the wonderful @oxfordfalls, who you should be following if you aren’t already. If you aren’t a fan of twitter, go visit their website and check out some cool food products.
If you aren’t a fan of the intensely spicy, or have someone in your group that isn’t a fan of sweat and tears, I’ve included an alternate spice mix to the recipe for good measure.
So which are you, mild or spicy? Let us know in the comments.
Spicy Cajun Shrimp
- 10 – 12 large shrimp, shelled and cleaned, tail on
- 1/8 tsp cajun seasoning
- 2 Tbsp butter
- 1 Tbsp Worcestershire sauce
- 3 green onions or scallions, chopped
- 1 lemon, cut in wedges
Not-so-spicy alternative seasoning (Optional)
My wife has a reaction to foods that are too spicy, so if you prefer, this is what i use to sub cajun seasoning for her. The flavor is different, but it doesn’t cause an allergic reaction, and she seems ti like it ;)
- 2 parts salt
- 1 part adobo seasoning
- 1 part sweet paprika
Season shrimp with Cajun seasoning or alternative from above. Melt butter in a large skillet over medium heat. When the butter just starts to foam, add the shrimp to the skillet. Drizzle the Worcestershire sauce over the shrimp. (There will be sputtering, but that’s OK!)
Cook shrimp until it begins to turn opaque, then flip and cook until flesh is just barely pink. Remove immediately from skillet to serving plates. Sprinkle with green onions and drizzle a little of the pan juices over the top.
Serve immediately with a lemon wedge on the side.
Share and Enjoy!
What I would have done differently had I thought of it at the time:
I think that perhaps just a tiny dusting of flour or cornstarch on the shrimp would be a huge plus in this dish. It would give a nice crunch to the shrimp, but also serve to bind the sauce together. I’ll have to give that a try the next time I have shrimp and see how it turns out.
Links to other recipes like this: