Today We’re Making A Spicy Cajun Shrimp Recipe.
- Half A Lemon Juice
- Clove Of Garlic
- A Quarter Of A Cup Of Diced Onion
- Two Teaspoons Of Paprika
- A Quarter Of A Teaspoon Of Smoked Paprika
- Half A Teaspoon Of Dried Rosemary
- A Bay Leaf
- A Tablespoon Of Soy Sauce
- A Third Of A Cup Of Olive Oil
- A Tablespoon Of Molasses
- A Couple Of Tablespoons Of Chopped Cilantro
- Red Pepper Flakes Or Cayenne
- A Dash Of Worcestershire Sauce
1We’re gonna make the marinade directly in the dish add the shrimp let it marinate for about 30 minutes. Put it in the oven for 8 to 10 minutes and then we’ll be good to eat so I’m going to start with lemon juice you need the juice a little more than half a lemon about two tablespoons worth of juice and I’m just juicing this over a strainer to catch any stray seeds. So I’m going to add just a little bit more juice not the full other half but a bit more there. we go I’ll just scoop out that extra seed now add a little bit of lemon zest as well the zest of about half a lemon that’s a little different dimension to the flavor and it looks pretty too so there’s the zest.
2I’m going to add a clove of garlic freshly pressed and I will add about a quarter of a cup of diced onion you could use scallions as well or a quarter of an onion actually and then I’m going to get into the spice blend so we will start with two teaspoons of paprika a quarter of a teaspoon of smoked paprika that just has a wonderful aroma and adds a really neat dimension to the flavor. I’m gonna add a teaspoon of dried thyme could add fresh thyme as well I would double up and half a teaspoon of dried rosemary, but I have fresh rosemary here so I’m going to use about a teaspoon worth of fresh rosemary.
3I’m just gonna pick it off the stem and you can loosely dice it because it’s more a matter of adding flavor to the sauce but it just again gives another dimension to the flavor so I’ll just chop it a bit okay I’m going to add a bay leaf add a tablespoon of soy sauce or this is tamari actually so it’s gluten free. I’ll let you decide if you want to use low-sodium add a third of a cup of olive oil the original recipe calls for half a cup of olive oil to a pound of shrimp but I find that the recipe works well.
4I’m gonna add a tablespoon of molasses it adds to this dish which just works so perfectly with all of the spices so I mix it up and see it’s got a nice rich color to it and the herbs especially at fresh herbs just give a nice color to it it ends up being a really pretty dish when it comes out of the oven as well now you want a dish that’s large enough to hold all of the shrimp in a single layer.
5Finally I’m going to add before the shrimp a couple of tablespoons of chopped cilantro oh and one ingredient almost forgot just a pinch of red pepper flakes or cayenne just depending on how much eat you like so now I can add the shrimp this isn’t a full pound but the marinade works with full pound. We’ll just mix it around then I’m gonna put it in the fridge for about 30 minutes.
6Then we’ll be ready to cook all right all right spicy Cajun shrimp is ready to go in the oven but I just remember I forgot to put a dash of Worcestershire sauce in it so just the dash is all it needs there. We go I’m gonna mix it around a little bit more we’re cooking it for 50 and we’ll watch it closely so we can pull it out just when it’s ready but we’ll probably take 8 to 10 minutes so I’m gonna check and see if our shrimp is ready and it’s bubbling with canopy so it’s ready to come out of the oven and already have it sizzling aromatic spicy lots of sauce it’ll be great served over rice.