Pecan Cajun Shrimp Recipe 475 Food

CAJUN PECANS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

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.

PECAN CAJUN SHRIMP RECIPE - (4.7/5)

Steps:

• Peel and butterfly shrimp. Set out 3 bowls. First bowl - whisk 2 eggs and 1 oz water. Second bowl - flour. Third bowl - crushed pecans and cajun dry mix. Dip shrimp in egg then flour. Return to egg and then coat generously with pecan mixture. Arrange on baking sheet with tails up. Bake at 375 for 25-30 minutes or until golden brown. Serve hot with garlic mayonnaise.

CAJUN SAUTEED SHRIMP

Steps:

• Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat until hot.
• Add shrimp; saute 4- 5 minutes or until shrimp are done.

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-SPICED GRILLED SHRIMP WITH REMOULADE

Steps:

• For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
• For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
• Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

POACHED CAJUN SHRIMP

Steps:

• In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.

CAJUN SHRIMP & RICE SKILLET

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.
• Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.
• Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.
• Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.

ROASTED PECAN SHRIMP

Steps:

• Preheat oven to 350°.
• Combine egg whites, honey, salt and pepper in a small bowl.
• Split shrimp down the center, cutting almost but not quite completely through, opening the two halves to resemble a butterfly(thus the term butterflying).
• Pat dry with a paper towel and press flat with the palm of your hand.
• Dip each shrimp into the honey-egg wash, then shake off the excess.
• Place in pecans and pat lightly to coat both sides.
• Roast for 10 minutes on a lightly greased sheet pan.
• Can be made 3-4 hours in advance and served at room temperature.

CAJUN SHRIMP WITH POTATOES

Steps:

• In a 2 1/2 quart microwave safe dish, combine the onion and oil.
• Cover and microwave on high for 3 minutes.
• Stir in green onions and celery.
• Cover and cook 2 minutes longer.
• Add Potatoes, salt, cajun seasoning and pepper.
• Cover and cook for 12 minutes until potatoes are nearly tender.
• Stir in the shrimp and bacon.
• Cover and cook on high for 5 minutes or until shrimp is pink and potatoes are tender.

CAJUN SHRIMP CHOWDER

Steps:

• In a large pot heat olive oil.
• Add peppers, celery, onion and garlic and saute until tender, around 5 minutes.
• Mix in crushed tomatoes, wine and water.
• Bring to a boil, add Old Bay Seasoning, cayenne, salt and black pepper.
• Cover and simmer for 35 minutes, stirring occasionally.
• Add shrimp, cover and simmer for 5 minutes, then remove from heat.
• Garnish with green onions.

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.

CAJUN FRIED SHRIMP

Steps:

• Stir all the ingredients for the mayo together, adding lime juice to taste. Set aside.
• Coat the prawns in ½ tbsp Cajun spice mix. Decant the buttermilk into a bowl and give it a good stir to loosen slightly. In another bowl, mix the polenta, cornflour, mustard powder and remaining Cajun spice mix together.
• Fill a deep frying pan 2 inches full with oil. Heat to 180C on a cooking thermometer, or until a piece of bread browns in 20 seconds when it is dropped in the oil. Dip each seasoned prawn briefly in the buttermilk then coat in the flour mixture. Fry the prawns for 1-2 mins on each side until golden brown and curled. Drain on kitchen paper, then serve with the mayo and lime wedges for squeezing over.

CAJUN CHICKEN AND SHRIMP

Steps:

• Use a large non-stick skillet, spray with nonstick spray.
• Heat over medium-high heat.
• Add chicken and cook 5 minutes or until browned, turning once.
• Add sausage, onion, pepper and celery, saute for 3 minutes or until sausage is browned.
• Stir in water, rice and seasonings, bring to a boil.
• Cover and simmer 15 minutes, until chicken and rice are almost tender.
• Stir in shrimp and okra, cover and cook for 5 minutes, stirring 1-2 times, until rice and okra are tender.
• Serve with your favorite hot sauce.

CAJUN SHRIMP AND CRAB JAMBALAYA

Steps:

• Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.
• Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.
• Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.
• Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.

LINGUINE WITH SPICY CAJUN SHRIMP

Steps:

• In a large, deep skillet, heat the oil and 2 tablespoons of the butter over med-high heat.
• Dust the shrimp evenly with the Cajun seasoning and add them to the pan.
• Cook the shrimp, turning once, until they are just opaque and cooked through, about 3 minutes.
• Transfer the shrimp to a plate.
• In a large pot of boiling salted water, cook the pasta according to the package directions; drain well.
• Meanwhile, as the pasta cooks, melt the remaining 2 tablespoons butter in the pan.
• Add the garlic and cook for 30 seconds.
• Add the broth and hot sauce.
• Bring to a simmer and stir up any browned bits from the pan.
• Turn off the heat and return the shrimp to the pan.
• Toss the pasta with the shrimp sauce and the ½ cup scallions.
• Serve garnished with scallions.
• Pass the Parmesan cheese at the table.