I love seafood. Growing up my family and I were always going to the beach. Wether it was in Florida, Savannah, Myrtle Beach, Louisiana, or in South Alabama we always loved visiting the fresh seafood restaurants or shops. There is just something about being on the beach and eating fresh seafood.
This recipe reminds me of the family trips to New Orleans that we would take during the summer. it is bright, slightly spicy and full of flavor. Now this recipe calls beer but if you do not fancy beer you can always sub it out for chicken broth. I often do this especially when my daughter wants to eat this. It is super easy to make……
So, let’s get started.
1-2 lbs shrimp ( I use peeled, deveined and tail on – large)
2 tsp cajun seasoning ( or more if you like a more kick of heat)
3 tbsp hot sauce ( I use crystal brand because it is the flavor of Louisiana)
3 tbsp Worcestershire sauce
juice of 1/2 lemon ( or 1 lemon)
1/3 c. beer (you can sub for chicken broth)
1/4 c. chicken broth
2 cloves garlic – minced
3 tbsp butter
1 tsp smoked paprika
1/4 c. scallions – chopped
salt and pepper
- In a large skillet over medium heat add 1 tbsp butter and the garlic and cook until the garlic is fragrant. About 30 seconds to 1 minute.
- Add the cajun seasoning, hot sauce, worcestershire sauce, lemon juice, beer, chicken broth, and paprika. Stir to combine and cook for 3 minutes.
- Add the shrimp and toss to combine in the sauce. Cook for 3 to 4 minutes or until all of the shrimp is cooked through. Add the remaining butter and toss to combine well. Taste the sauce and adjust the seasoning to taste.
- Spoon the shrimp and sauce to a serving platter and top with green onion to garnish and a freshness to the dish.
- If you like a kick of heat, double the amount of cajun seasoning and hot sauce. If you don’t like spicy start out with less than half and work your way up from there.
- You can sub out the beer for chicken broth if you do not like the flavor of the beer in your food. I find that it gives the best flavor but sometimes I sub out for broth instead.
- Sometimes when I have an abundance of parsley in my garden, I add about 1/4 cup of chopped parsley right at the end to bump up that fresh flavor.
- You can use any hot sauce you like. It works well with a ton of different types. Use what you have on hand. I have at least 5 different styles of hot sauce that I use for different dishes, this being one of them. I love the flavor that the crystal brand gives but, use what you have.
- If you have a favorite brand of cajun seasoning or your own mix…. feel free to use that. There are no rules when you are cooking in your own home. You got this.