Cajun Shrimp
Cajun Shrimp is a delightful dish that brings the vibrant flavors of Louisiana cooking, combining juicy shrimp with a creamy, spicy sauce that’s perfect over noodles.
Ingredients
For the shrimp
- 1½ pounds large fresh shrimp (peeled, deveined, tails on) Use fresh shrimp for best taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper Adjust for spice preference
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
For the sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- ¼ cup tomato paste
- 1 tablespoon flour
- 2 cups chicken broth
- 1 cup heavy cream Substitute with coconut milk for lighter version
- 1 teaspoon sriracha sauce Adjust for spice preference
- 1 large red bell pepper (diced)
- ½ cup cheddar jack cheese (shredded)
- ½ cup finely grated parmesan cheese
To serve
- as needed cooked noodles Noodles soak up the creamy sauce
- as needed lime wedges Enhances the dish's flavors
- 2 tablespoons fresh cilantro or parsley (finely chopped) For garnish
Instructions
Preparation
- In a large bowl, mix the shrimp with garlic powder, onion powder, cayenne pepper, paprika, kosher salt, black pepper, dried oregano, and dried thyme. Make sure all the shrimp is coated in the seasoning. Set aside.
Cooking
- Heat olive oil in a large skillet over medium heat. When hot, add the seasoned shrimp in a single layer. Cook for about 2 minutes on each side until the shrimp are pink and opaque. Remove them from the skillet and put them on a plate.
- In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 20 seconds until fragrant.
- Stir in the tomato paste and let it cook for 2 minutes, allowing it to darken a little.
- Sprinkle the flour over the tomato paste and garlic mix. Stir continuously for about 1 minute to combine.
- Gradually pour in the chicken broth, whisking to keep the mixture smooth. Bring it to a gentle simmer and cook for 5 minutes until it thickens.
- Add the heavy cream and sriracha sauce, simmering for another 3-5 minutes to meld the flavors.
- Add the diced red bell pepper and cook for about 5 minutes until softened.
- Stir in the shredded cheddar jack cheese and grated parmesan cheese until melted and smooth.
- Return the cooked shrimp to the skillet, stirring gently to coat them in the sauce. Heat through.
- Serve the Cajun shrimp over cooked noodles. Garnish with chopped cilantro or parsley and lime wedges on the side.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stove over low heat, adding a splash of chicken broth or cream.