Prep 5 mins
Cook 5 mins
I first tried this at a New Year's Eve party one year and immediately had to ask for the recipe. I couldn't believe how simple it was. This is not for wimpy taste buds - I warn you now that this will be very, very hot. I recommend using Paul Prudhomme's Blackened Cajun Seasoning Blend for this, if it's available - if not, then use any brand you like. You control the amount of heat by how much spice blend you add - this is a true "to taste" recipe. And please don't overcook your shrimp or it will be tough. This is a lightning fast dish so you have to move very quickly. I buy big bags of precooked, peeled shrimp and have it thawed and ready to go. If you wish to make extra, make it in batches as if you add too much shrimp to the pan, you'll end up with soggy, steamy shrimp. This is the amount for one batch at a time - I don't ever make just one batch. Prep time assumes you have already thawed your shrimp (or use precooked fresh if you like).
- 2 cups shrimp, deveined and precooked (yes - you can use frozen, thawed & drained, small or medium)
- 1 tablespoon butter, approximately,melted
- cajun seasoning, to taste
- First- turn on the kitchen fan an/or open a window- there may soome smoke when you make this and you don't want to have to stop in the middle to go turn off the fire alarm.
- Heat a large, deep skillet over fairly high heat (medium high on an electric stove).
- Melt butter (if you like a little more, go ahead- just so long as it is real butter, not margarine or spread) but be quick as you don't want it to burn.
- Immediately toss in the shrimp and start stirring very quickly with a slotted spoon to coat with butter.
- With your free hand, shake Cajun seasoning liberally to coat all sides of the shrimp- as much as you like.
- I go very heavy on the seasoning because I like it very hot.
- Let shrimp sit without stirring for 1 minute, then quickly turn over and cook another minute- the goal here is to get the shrimp golden brown.
- Immediately toss into a serving bowl and serve as an appetizer with toothpicks.
- This may take a little trial& error to get the seasonings the way you like it- I absolutely do not measure this at all.
- I use Paul Prudhomme's Cajun Seasoning but you can use any brand you like.
very quick and easy, this packs a wallop of flavor! i used tony cachere's creole seasoning and a splash of tabasco before serving over rice
YUMMY!!! I so love this. I actually used it with some pasta, and it was to die for! THanks so much!
10 stars if possible! This is so easy and tastes amazing! the only change I made was to apply the seasoning BEFORE putting in the pan. Liberally sprinkled the shrimp with Tony Cachere's Cajun Seasoning and about 1/2 t of Rita L's dried cayenne pepper and tossed the shrimp and seasoning around in a bowl then tossed in the hot butter in the pan. Glad we made this on a night when dh and I are the only ones here to eat it! More for us! ha ha ha! thanks for an AWESOME recipe HeatherFeather!