Cajun Shrimps
New Orleans-style BBQ shrimp cooked in cast iron over a live fire with Cajun spice, Worcestershire and a buttery white-wine sauce, served with grilled crusty bread.
⏱️ Prep: 15 min🍳 Cook: 20 min
Ingredients
| 6 tbsp | 90 ml | butter |
| ½ | onion, chopped | |
| 6 cloves | garlic cloves, minced | |
| 1 tbsp | 15 ml | Cajun spice |
| 450 g | jumbo shrimp, shell on | |
| 4 tbsp | 60 ml | Worcestershire sauce |
| 1 tbsp | 15 ml | hot sauce |
| 1 | lemon, juiced | |
| ½ cup | 120 ml | white wine |
| 2 cups | 480 ml | chicken broth |
| 1 tsp | 5 ml | GirlCarnivore Over Easy spice blend |
| 2 tbsp | 30 ml | fresh parsley (or mint), chopped |
| — | salt and coarsely ground pepper | |
| 1 loaf | crusty bread, toasted |
Instructions
- Preheat your cast iron skillet over a 2-zone cooking fire or grill.
- Add 1 tablespoon of the butter to the pan and coat it. Add the onion and sauté 5 minutes, until translucent and slightly browned.
- Add the garlic and cook 30 seconds. Stir in the Cajun seasoning to coat, then add the Worcestershire and hot sauce and stir to combine. Add the lemon juice.
- Add the shrimp, tossing them in the onion mixture, and cook, flipping as needed, until the shells turn pink and the shrimp are cooked through on both sides, about 3 to 5 minutes. Remove the shrimp, wrap in foil and set aside.
- Working with the same skillet, deglaze with the white wine, scraping up any browned bits. Stir in the chicken broth and bring to a simmer; let the liquid reduce until thickened and it coats the back of a spoon, about 10 minutes. Off the heat, whisk in the remaining butter, 1 tablespoon at a time.
- Toss the shrimp back into the skillet, add the Over Easy spice blend and toss to coat in the sauce. Garnish with fresh parsley.
- Using caution, serve directly from the hot skillet, or transfer to a warm bowl, with grilled bread and lemon wedges if desired.