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Cajun Shrimp Skillet Recipe
Cajun Shrimp Skillet Recipe photo by Taste of Home

Cajun Shrimp Skillet Recipe

Publisher Photo
There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth.—Mark Oppe, North Pole, Alaska
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 1/2 cup amber beer or beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon dried oregano
  • 1 pound uncooked large shrimp, peeled and deveined
  • Hot cooked grits, optional

Nutritional Facts

1/2 cup (calculated without grits) equals 186 calories, 10 g fat (6 g saturated fat), 160 mg cholesterol, 505 mg sodium, 3 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

Directions

  1. In a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally. If desired, serve over grits. Yield: 4 servings.
Originally published as Cajun Shrimp Skillet in Taste of Home February/March 2014

Nutritional Facts

1/2 cup (calculated without grits) equals 186 calories, 10 g fat (6 g saturated fat), 160 mg cholesterol, 505 mg sodium, 3 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cajun Shrimp Skillet

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 11, 2014

Delicious! I did find I needed longer cooking time for the uncooked shrimp but they were not tough and we loved the spice.

MY REVIEW
Reviewed Mar. 9, 2014

This recipe is fantastic! It was easy to make once you had everything mise en place. DH & I enjoyed it and would make it again. We used Blue Moon Ale and I subbed Smart Balance margarine for the butter. We had it with a whole grain pilaf instead of grits.

MY REVIEW
Reviewed Jan. 27, 2014

This recipe was delicious. I used a light beer(that's all I had)... and it worked fine to me. I make it with garlic-parm seasoned grits as suggested!!! Fantastic!!!

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