Cajun Shrimp Scampi - A Recipe You Don’t Wanna Miss!
Ingredients :
12 raw shrimps (as many as you’d like, I like having a lot in my pasta)
1 serving of pasta (preferably a linguine)
2 cloves garlic, minced
2 tbs. butter
1/2 c. heavy cream
shredded Parmesan cheese
1/8 tsp. basil
salt and pepper to taste
flour (to thicken)
Cajun seasoning
1/4 c. parsley
White wine (not shown)
olive oil (not shown)
Directions :
Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil.
Add the garlic and cook for another 2 minutes.
Add the shrimps.
Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!
When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid.
Add the heavy cream, basil, parsley, salt and pepper.
Bring to a boil and whisk in sprinkles of flour until sauce thickens.
Lower heat to medium-low and add shrimp again.
Toss shrimp to coat with sauce, and serve over pasta. Topping with Parmesan cheese,
and ENJOY!
1.) Melt butter in a stockpot over medium heat. Add garlic, onion, and tomato, stirring occasionally until onion is translucent.
2.) Stir in the tomato sauce, broth, and Creole seasoning. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
3.) Add shrimp and cook until shrimp is pink.
4.) If desired serve over rice or caulirice.
Store leftovers in airtight container for up to 5 days in the refrigerator.
Sauté diced red onion, chilli and garlic in olive oil.
Add cherry plum tomatoes, chopped in half or left whole (but cruelly stabbed with a knife if so- to prevent popping!), a few large spoonfuls of tomato passata and a vegetable stock cube.
Simmer gently until thickened (about 10 minutes), then throw in your prawns and allow to cook (another 5 minutes or so)
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I promise this is the last recipe I’ll post for a while with feta and olives….but you’ll have to admit it’s a winning combination! This recipe for Sheet Pan Shrimp with Asparagus might just be the easiest recipe you ever make! If you don’t peel and devein your own shrimp, it comes together in about 10 minutes, Assemble, bake, sprinkle with feta, olives and parsley and enjoy! Don’t forget to serve this shrimp with warm garlic bread to soak up the delicious sauce! If you love shrimp, you’ll love this recipe! Be sure to check out my video on Instagram to see exactly how it’s done!
Recipe
One very important tip to remember while making this dish is to dry the shrimp on paper towels. If you use wet shrimp, they’ll steam and that’s not what you want! Also, use a good quality feta that melts well because it makes the sauce so creamy as it melts onto the warm shrimp!
As I said, this is such an easy recipe and it could easily be doubled to feed a crowd! I love my coconut rice so that would be a nice side, but you really can’t beat the garlic bread! I would love to know if you make this…if you do, post a picture on Facebook or Instagram and tag me!
🔹500gr Camarones grandes
🔹2 Huevos
🔹1/3tz Harina sin polvos para hornear/todo uso
🔹1/2cda Ajo en polvo
🔹1/2cdta Pimienta
🔹1/2cda Sal
🔹1/2tz Cerveza fría
🔹1/2tz Pan rallado
🔹1/2tz Coco rallado
🔹Aceite para freír
Preparación:
Para esta preparación vas a necesitar camarones grandes y desvenados. Opcional puedes dejarle la cola.
Comienza agregando en un bol los huevos y bate con tenedor. Seguido, la harina, ajo en polvo, pimienta, sal y cerveza fría. Mezcla muy bien y reserva.
En otro bol agrega el pan y coco rallado y mezcla.
Ahora solo pasa cada camarón por la mezcla de harina, seguido por la de pan y coco rallado hasta cubrir muy bien.
Por último, fríe en abundante aceite hasta que queden bien dorados y disfruta con tu salsa favorita😋