These cajun barbeque shrimps are oh so tasty, but beware, the amount of butter that goes in it will sure give your arteries a clog. However, if you’ve never had cajun barbeque shrimps before, please give mine a try. You need to at least try it once! The recipe is really simple as I already had some cajun seasoning at hand, otherwise, you can just make your own. The shrimps don’t necessarily need to be peeled, but I just did so because it’s a lot easier to eat them. However, if you don’t mind getting your hands a little bit dirty, or if you’re okay with eating the shell, by all means keep the shell on. The shell will hold onto the sauce more, so give it a suck before you bite into it.
20-30 shrimps, peeled with tail on and deveined
2 cloves of garlic, minced
1 Tablespoon of cajun seasoning
1 teaspoon of cayenne pepper
1 teaspoon of oregano
1 stick (1/2 cup) of butter
3 tablespoons of worcestershire sauce
1/2 teaspoon of ground white pepper
Chives, finely chopped
Juice from 1/4 of a lemon
Bring a pan to medium-high heat and add in the butter. Once the butter is almost all melted, and in your garlic and sauté until it becomes fragrant (20 seconds). Next add in your cajun seasoning, cayenne pepper, oregano, worcestershire sauce, and white pepper.
Let the sauce cook down into the seasoning has broken down and your left with this rich dark red/brown sauce. Now add in your shrimp, and mix well so that the sauce coats all of the shrimp and it becomes cooked through.
Squeeze in a quarter of a lemon and add in a few slices of lemon. Continue to mix well, then lastly add in your chives. Serve with a scoop of rice or a few slices of crusty bread to sop up the sauce.