| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 2 to 4 servings |
Ingredients
- 4 tablespoons butter unsalted
- 4 tablespoons peanut oil
- 2 tablespoons chopped garlic
- 2 red or green chilies or jalapenos, chopped
- 2 tablespoons rosemary, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon oregano, chopped
- 2 tablespoons basil, chiffonade
- 1 tablespoon paprika
- 1/4 tablespoon cayenne
- Salt and freshly ground pepper
- 1 lemon, juiced
- 20 pieces shrimp (16/20 size), shells on
Instructions
- In a saute pan, heat butter and peanut oil. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice, and continue to saute for 2 minutes more. Add shrimps and saute until cooked through, do not overcook.
Nutrition Facts
| Calories | 217 calorie |
| Total Fat | 19.5 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 76 milligrams |
| Sodium | 175 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
| Protein | 8 grams |
| Sugar | 1 grams |
Reviews
Yummylicious!! Made a mistake and put in a tablespoon of cayenne, in turn left out the peppers and it turned out great!!!
Delicious and so easy! I used all dried herbs and spices, cut amounts in half since I wasn’t making as much shrimp as recipe calls for, and it came out so yummy!!
This is the best cajun shimp recipe I have encountered. The dish has a REAL good balance of favor and heat. I have added this to my recipe box. This has moved to #1 cajun shrimp dish.
My favorite Cajun restaurant here in Phoenix closed and this recipe was very close to what they made. I sauted diced onions and celery with the butter and olive oil. I made enough to have leftovers, but my family would not let that happen. This recipe is a keeper.
This is reminiscent of the BBQ shrimp I used to get at the S&P Oyster Bar in St. Louis in the ’80’s and ’90’s! Be careful not to get the fire too hot or you’ll burn the herbs. I think adding some cool, cooked rice at the end would be the perfect finish to a great dish!