Peel-and-Eat Cajun Shrimp
Loaded with garlic and spices, peel-and-eat shrimp is great for parties.
- 1/2 cup of divided butter
- 2 pounds of large shrimp (31/35)
- 2 heads of garlic, chopped
- 1 onion, diced
- 2 tablespoons of canola oil
- 1 celery stalk, white parts discarded, green parts diced
- 1 green bell pepper, diced
- 1/2 cup of white wine
- 1/2 cup of Amber Lager
- 2 tablespoons of Worcestershire sauce
- Juice of 1 orange
- 1 teaspoon of cayenne
- 1/2 teaspoon of black pepper
- 1 teaspoon of paprika
- 1/2 teaspoon of dried oregano
- 5 sprigs thyme, broken in half
- Salt, to taste
- Freshly ground black pepper, to taste
- Juice of 1 lemon
- French bread, torn
- 1 scallion, sliced on a bias, for garnish
- Add 1 tablespoon butter to a large sauté pan and place on medium-high heat. Once the butter has melted, add the garlic and cook for one minute.
- Add onions and another tablespoon of butter, along with salt and canola oil, then celery and bell pepper. Cook for 5 to 10 minutes, until soft.
- Once the vegetables are cooked all the way through, add the thyme, white wine, lager, Worcestershire, orange juice, and the rest of the seasonings. Let simmer for 10 minutes on medium-high heat until reduced to a paste.
- Finally, add the shrimp, season with salt and stir to fully coat. Cook for about 5 minutes.
- Finish shrimp with the juice of 1 lemon and the rest of the butter. Serve with torn French bread and sliced scallions.
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