Prawn

Cajun Shrimp

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Description

Serve Cajun shrimp over rice or other grains, like couscous or quinoa, or toss with hot pasta (this is especially good if you made a creamy variation). Serve the shrimp on a wilted spinach salad with a side of cornbread or toss with mixed sauteed vegetables to distribute the heat. Pile the shrimp on grits or mashed potatoes, then serve roasted fresh okra or black-eyed peas with collard greens as a southern side.

Ingredients
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Directions
  1. In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

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