The Recipes

Cajun Shrimp

Okay, so this recipe uses both butter AND oil.  You might think I'm on the road to Paula Deenland, but note that we're using shrimp and no other fat.  No bacon, no processed carbs... so it makes me feel better about having the indulgence of the extra fatty goodness.

Cajun Shrimp


- 6 shrimp, peeled and de-veined (heads on or off)
- 1 1/2 T. butter
- 1 1/2 T. olive oil
- 3 cloves of garlic, minced
- 1/2 tsp. cayenne
- 1/2 tsp. cumin
- 1 tsp. paprika
- 1 T. cajun seasoning
- 1 1/2 T. soy sauce
- 1 tsp. Worstershire sauce
- 2 sprigs thyme, leaves stripped
- 2 scallions, green and white parts diced for garnish
- splash white wine

Add the oil to a small skillet.  Add the garlic, cayenne, cumin and paprika.  Let them cook as the oil heats for 1-2 minutes, just to let the garlic start to cook and the spices toast.  Add in the soy, Worstershire, white wine and cajun seasoning.  Stir and let it simmer for 2-3 minutes, letting the alcohol cook off of the wine.  Add the butter and thyme and stir until the butter melts.  Nestle the shrimp in the pan and cook for 2-3 minutes on the first side; just until the shrimp start to turn pink and curl.  Turn the shrimp over and cook for 1-2 minutes longer.

Plate the shrimp and garnish with the scallions.  Note: If you want a heartier meal, serve this with some garlic bread or over rice.