Cajun Shrimp Recipe
Recipe by: Iowagirleats.com
1-1/2lbs large shrimp peeled and deveined, tails left on if desired
3/4 cup butter
1 teaspoon coarse ground black pepper (or more or less)
1/2 teaspoon cayenne pepper (or more or less)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
pinch dried rosemary leaves, crushed between fingers
pinch dried thyme leaves, crushed between fingers
pinch dried oregano leaves, crushed between fingers
fresh lemon wedges, optional
Divide butter between two pie pans (or a 9x13" glass baking dish if you don't have two pie pans) then place into oven and set oven to preheat to 350 degrees. Remove pie pans once butter has melted.
Combine all seasonings in a small dish then stir half into each pie pan with the melted butter. Divide shrimp between pie pans then stir with a spoon to evenly coat with the butter mixture. Bake for 12-16 minutes or until shrimp are pink and cooked through. Serve with fresh lemon wedges, Gluten-free Rice Pilaf (recipe in notes below,) or sourdough bread if not gluten-free.
Recipe for Gluten-Free Rice Pilaf: saute 3/4 cup white rice and 1/4 cup gluten-free spaghetti that's been broken into little pieces in a drizzle of extra virgin olive oil for a couple minutes while stirring. Add 2 cloves minced garlic and a dash of salt then saute for 30 seconds. Add 1-1/3 cup gluten-free chicken broth then bring to a boil, place a lid on top, and then reduce heat and simmer until rice is tender, 15 minutes or so.
As I mentioned, my family always served our Cajun Shrimp with sourdough bread but since that’s not gluten-free, I served mine with homemade Rice Pilaf instead. Bonus that it’s easy and (mostly) white! I make this side dish for supper all the time, and it’s perfect for sopping up all that shrimp and Cajun butter. YOW! The recipe is in the Notes section of the recipe