Cajun Shrimp Recipe
Full-bodied spicy but not overwhelming - this Cajun Shrimp recipe brings some zip to your party
Completely easy to make, these will hold fairly well in your chafing dish, but they’re so good that we don’t worry too much about that!
The taste of good shrimp is more delicate than many seafoods; it’s surprising how much flavor comes through the sauce. You’ll have some fun with these.
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Portions/Servings This recipe will feed 12 people.
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1 pound medium shrimp
1/4 teaspoon each of salt, garlic powder
and cayenne pepper
2 tablespoons of paprika
Splash of oil for cooking
Peel and devein the shrimp. We leave the tails on, but that’s up to you. Refrigerate.
In your large frying pan, heat enough oil to cover the surface. When the oil is hot, toss in all the spices and stir. We use a flat bottom spatula and move light lightening. Do this for just a few seconds (I stop when I can’t hold my breath anymore.)
Toss in the shrimp and fry it all together with lots of stirring. The secret is to work the spices off the bottom of the pan and get them coated around each shrimp. Not more than 3 minutes, and they should be done - check one to see if it’s white in the middle.
Keep the heat down in your chafing dish. We put a little chicken stock in the bottom if we need to hold them for a while. But usually we plate them and either pass around or on the buffet table. This is one of our most requested appetizers, especially when we have a nice bar going on.
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