Flamin' Cajun Shrimp
- 1 teaspoon sweet paprika
- 3/4 teaspoons freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- zest from one half lemon
- 25-30 large shrimp, shell on (though, I have discovered by necessity that it also does work with peeled shrimp, if you must)
- 5 tablespoons butter, cut into chunks
- 4 cloves of garlic, finely minced
- 1 tablespoon shallot, finely minced
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons Worcestershire sauce
- 1/4 cup cognac (or brandy)
- Produce
- Garlic (4 cloves)
- Lemon, zest from half (1)
- Oregano, dried (1/4 teaspoon)
- Shallot (1 tablespoon)
- Thyme, dried (1/8 teaspoon)
- Seafood
- Shrimp, large (25)
- Condiments
- Worcestershire sauce (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (3/4 teaspoons)
- Cayenne pepper (1/8 teaspoon)
- Paprika, sweet (1 teaspoon)
- Salt (1/2 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (3 tablespoons)
- Dairy
- Butter (5 tablespoons)
- Beer, Wine & Liquor
- Cognac (1/4 cup)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published March 23, 2011 (1 year ago).
15 people saved this recipe.
