Cajun Shrimp

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  1/2   of a lemon
   1/3  cup water
   1   small onion, chopped (1/3 cup)
   2  tablespoons lemon juice
   1  tablespoon cooking oil
   2   cloves garlic, minced
   1  tablespoon Cajun seasoning
   1/4  teaspoon salt
   1-1/2  pounds fresh or frozen peeled medium shrimp (about 2 pounds in the shell)
   1/2  cup chopped green or red sweet pepper
      Lettuce leaves


1. Carefully remove peel from the lemon half, being careful not to include the white portion. Cut the lemon peel into very thin strips.
2. Combine lemon peel, water, onion, lemon juice, cooking oil, garlic, Cajun seasoning, and salt in a large skillet; heat to boiling. Add shrimp stirring to coat. Return to boiling. Reduce heat and simmer, covered, about 4 minutes or until shrimp are opaque, stirring twice. Stir in green or red pepper. Transfer mixture to a glass bowl. Cover and marinate in the refrigerator for 4 hours, stirring the mixture occasionally.
3. At serving time, drain mixture well. Serve in a lettuce-lined bowl with serving picks. Makes 12 servings.




Cajun Shrimp Version 2


  • 1 tsp paprika
  • tsp dried thyme leaves
  • tsp salt
  • tsp ground red pepper
  • 1/8 tsp ground nutmeg
  • 2 tsp olive oil
  • 1 garlic clove, crushed with side of chef’s knife
  • 12 extra large shrimp (about pound), shelled and deveined, with tail part of shrimp left on if you like


    1. In cup, combine paprika, thyme, salt, red pepper, and nutmeg.
    2. In nonstick 10-inch skillet, heat olive oil over medium-high heat until hot.  Add garlic, cook 1 minute.  Discard garlic.  Add spice mixture and cook 30 seconds, stirring constantly.  Add shrimp, stirring to coat evenly with spices, and cook 2 to 3 minutes, until shrimp turn opaque throughout, stirring frequently.  Serve immediately.