Friday, April 8, 2011

Cajun Flair Shrimp

     Doesn't this look lovely? Last night's dinner was excellent! I made Cajun Shrimp and topped it over some leftover tabbouleh salad. It was a nice light and healthy meal without feeling like diet food. Also this was such a quick meal to make as well. I have discovered that what takes the most time in cooking is planning, if you plan your menu every week you won't have as many problems with getting dinner on the table.

     Having lived in the south I love Cajun and creole cooking, I love the flavors, how they use spices to elevate simple ingredients to something really phenomenal. I love the gumbos, the jambalaya, the crab boils, the cornbread and cobblers. Amazing food, I am getting hungry just thinking of it. This is a shrimp dish with a Cajun flair, I hope your families enjoy is as much as I do.

Cajun Flair Shrimp


2 tablespoons butter
1/4 cup chopped onion
1 large clove garlic, minced
1/4 cup dry white wine
3 drops Tabasco sauce, or to taste
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon celery seed
1 teaspoon dried leaf thyme
1 1/2 tablespoons parsley
1 tablespoon Old Bay Seasoning
1 pound shrimp, shelled & deveined


Melt butter in a large skillet and sauté onion, garlic, wine, Tabasco, and seasonings. Simmer over low heat, stirring occasionally, for 30 minutes. Add shrimp and cook until shrimp are pink, about 8 to 10 minutes. If cooking on an outdoor grill skewer the shrimp and baste with spice mixture and grill 8 to 10 minutes. Serve over pasta or rice or whatever leftover grains you have.

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