Cajun Shrimps Food

CAJUN SHRIMP

Steps:

• In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

EASY 5 MINUTE CAJUN SHRIMP

Steps:

• In a medium-sized skillet over medium-high heat add the butter and melt. Add in the garlic.
• Add in the shrimp and cajun seasoning and toss in the butter to coat.
• Cook for 3-5 minutes or until shrimp is opaque and cooked throughout.

CAJUN GRILLED SHRIMP

Steps:

• Mix together. Marinade for up to 24 hours. Skewer and grill, 3 minutes per side, or until tender. Serve warm or refrigerate to serve later.

CAJUN SHRIMPS

Steps:

• In a bowl, mix all ingredients of the marinade.
• Add shrimps and let marinate in the fridge for 1 hour.
• Preheat barbecue to high heat. Drain shrimps but keep the liquid to baste. Put one shrimp per skewer. Cook on the grill until shrimps change color. Baste with remaining marinade while cooking.

CAJUN SHRIMP

Steps:

• Marinate the prawns with the olive oil and Cajun seasoning. Let sit for about 10 minutes. Place on a hot grill and cook until just pink and opaque. Serve immediately.

CAJUN SHRIMP

Steps:

• Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

EASY CAJUN SHRIMP

Steps:

• Chop rosemary finely, using only leaves & set aside.
• Peel & devein shrimp (or cheat like I do and buy it like that already).
• Preheat a large saute pan on medium-high heat and place butter in pan.
• Crush garlic using a garlic press into the saute pan & cook two minutes, until golden in color.
• Sprinkle the Louisiana-style seasoning over shrimp.
• Add shrimp to pan and cook 3-4 minutes.
• Remove shrimp from and cover to keep warm.
• Add remaining ingredients, including rosemary to pan and cook 2-3 minutes until liquid is reduced by half.
• Serve sauce over shrimp.

CAJUN SHRIMP

Steps:

• Peel shrimp, and, if desired, devein.
• Melt butter in a large skillet over medium-high heat; add onion and next 5 ingredients, and sauté 5 minutes or until onion is tender.
• Stir in garlic, and sauté 1 more minute.
• Stir in shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf.
• **Note:.
• 2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.

FIERY CAJUN SHRIMP

Steps:

• Preheat oven to 400 degrees.
• In a bowl, mix all the ingredients, except the lemon slices and the shrimp.
• Pour about 1/2 cup sauce to cover the bottom of a large baking dish and then arrange layer of shrimp and lemon slices until you come almost to the top of the dish.
• Leave about 1" of headroom.
• Pour the remaining sauce over the shrimp and lemon slices.
• Bake uncovered, stirring once or twice until the shrimp are cooked throughout, about 15 to 20 minutes.

CHILLED CAJUN SHRIMP

Steps:

• toss shrimp with lime juice.
• in small bowl mix seasonings.
• sprinkle seasonings on shrimp and toss to coat.
• spray a skillet with nonstick cooking spray and heat to medium heat.
• add shrimp and cook for 3 minutes or so until shrimp are pink.
• place into serving dish and chill covered for at least 1 hour.
• garnish with lime wedges if desired.

SPICY CAJUN SHRIMP

Steps:

• Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
• Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
• Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
• Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
• Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
• Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
• Put your french bread in the oven right now to get it warm and crispy for the meal.
• Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
• Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
• Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
• Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
• Remove shrimp and bread from oven.
• Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.