Tuesday, December 6, 2011

Cajun Shrimp with Basmati Rice

This is a simple and delicious dish from the Cajun country of southern Louisiana that is cooked in a cast iron shell. We serve it with Basmati rice and French bread to enjoy all of the rich sauce.


1 pound raw shrimp, medium in size and peeled
1/3 cup Butter
1/3 cup Olive Oil
1 tablespoon each of Paprika, Oregano, Parsley and Thyme
2 tablespoons Lemon Juice
1/2 teaspoon Cayenne Pepper
1/2 teaspoon ground Black Pepper
1/4 teaspoon Red Pepper flakes
3 cloves Garlic, minced
1/2 cup Chicken Stock
Salt to taste

Melt the butter in a cast-iron pan or other sauce pan. Add the other ingredients, bring to a boil and lastly add the chicken stock.  
Remove the sauce from the heat and let it stand about 20 minutes.  Then return the sauce to medium heat, add the shrimp and cook just until the shrimp are done.  Serve on top of basmati rice and with baguettes.

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