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.