This recipe from Paula Deen of Food Network couldn't be easier. It seems like a LOT of black pepper, but trust me--it works. You get it all over your fingers as you shell the shrimp and eat them, so have some wet wash cloths rolled up and ready. This cooks up in just a few minutes, so have the rest of your dinner ready before you start (I suggest a hearty salad and bread).
Broussard's--at 819 Conti Street in the French Quarter of New Orleans--may be the most romantic place to eat dinner in all of the United States--especially on a lovely night when you're eating in the courtyard. And this shrimp dish, rich yet elegant, is typical of Broussard fare.
"Jazz up plain old rice with the flavors of Greece. This main-dish casserole gets powerful antioxidents from the spinach and plenty of fiber from the brown rice." - From the Prevention Magazine book, "Natural Healing Guide 2002"
Many Cajun shrimp dishes have loads of butter. This is a very tasty version that is much lower in fat. You won't miss it. Serve with French bread and a salad. Fabulous dinner on the table in less than 15 minutes.
This is a delicious and quick shrimp saute using typical Portuguese ingredients like red wine and plenty of garlic and parsley. The saffron makes it a little different, and a touch of crushed red peppers at the end of cooking make it wonderful! I used Argentine pink shrimp from Trader Joe's, and they were awesome!