Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Cajun Shrimp
The secret to this dish lies in choosing a Cajun seasoning that is not too salty, with just the right balance of sweet spice and heat. I use Paul Prudhomme’s “Seafood Magic,” a great Cajun blend from the famous New Orleans chef, but you can experiment with other brands or make your own. If you have frozen shrimp on hand, you can whip up this recipe for unexpected guests in no time. Enjoy an apéritif while the shrimp roast in the oven.
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Serves
4 to 6
1/2 cup extra virgin olive oil
2 tbsp Cajun seasoning
2 tbsp honey
2 tbsp low-sodium soy sauce
450 g large shrimp, peeled and deveined
2 – 3 cups cooked rice
4 – 6 thyme sprigs
2 tbsp Cajun seasoning
2 tbsp honey
2 tbsp low-sodium soy sauce
450 g large shrimp, peeled and deveined
2 – 3 cups cooked rice
4 – 6 thyme sprigs
Method/Steps
Preheat oven to 450˚F.
In a baking dish, combine olive oil, Cajun seasoning, honey and soy sauce. Add shrimp. Roast in oven until shrimp are cooked through, about 10 minutes.
Divide rice among 4 to 6 dinner plates. Arrange shrimp around rice, spoon sauce over all. Garnish with thyme sprig.
Wine and Spirits Match
The slightly sweet peachiness of a California Moscato cools the palate from the mild heat of this dish.