I’ve made this recipe from Moosewood Restaurant Cooks at Home many times, but this might have been the best version. I didn’t have either onions or dry white wine on hand, but sometimes a recipe turns out better because of substitutions. This was one of those cases.
You also don’t really have to measure anything. Just add about the same quantity for each herb except for the paprika (double) and crushed red pepper (a bit less, unless you want it extra spicy).
Cajun Shrimp
(adapted from Moosewood Cooks at Home)
Serves 2.
3/4 lb. uncooked shelled shrimp, tail on
2 TB. Olive Oil
2 TB. Butter
2–3 shallots, thinly sliced
3 garlic cloves, coarsely chopped
3/4 t. thyme
3/4 t. rosemary
3/4 t. pepper
1/2 t. crushed red pepper (or to taste)
1 1/2 t. sweet paprika
1 1/2 TB. Worcestershire Sauce
generous 1/4 cup dry sherry
juice of 1/2 lemon
(1) Heat oil and butter in a skillet, then add shallots and garlic.
(2) When garlic is fragrant, add herbs, spices and shrimp. Sautee for a minute or two.
(3) Add remaining ingredients, and cook for another minute until shrimp is just pink and curled.
Serve with crusty bread (I used homemade sourdough rye) or rice. Both are great for soaking up the sauce.
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