Quick Cajun Shrimp I Made It

Quick Cajun Shrimp

frankieanne 7 years ago
posted by Theiris
Quick Cajun Shrimp
I am not familiar with Cajun food but if this truly Cajun, its super good! It was a bit spicy but not too spicy for me. I cut this in half and used nine 13/15 shrimp. Super quick, too.
Flag
mommyluvs2cook 7 years ago said:

Yummy, another great looking shrimp recipe!! Your rice looks perfect too :-)

Flag
bakerme 7 years ago said:

Stunning photo, Frankie! I always think of Cajun as being burn-your-mouth-out hot and, other than the cayenne, this doesn't look too spicy.

Flag
DIZ3 7 years ago said:

Great photo, Frankieanne! I think your claim to fame is shrimp photos! Cajun seasoning is my favorite way to cook shrimp. It's great on pork chops, too! This recipe kind of looks Cajun-y. Definitely lots of pepper that's for sure! Glad you enjoyed it!

Flag
frankieanne 7 years ago said:

Thank you, everyone. This was really good. I had the leftovers for dinner and was still wanting more. :)

Flag
Cosmicmother 7 years ago said:

Looks awesome FA!
You might start turning me into a shrimp lover with all your lovely pictures of shrimp recipe's, Lol...;)

Flag
pointsevenout 7 years ago said:

Appears to me your shrimp is a little overdone, by the shrimp looking like O's instead of C's. But if they weren't too rubbery for you then it's all good. I try to watch for this indicator when I cook shrimp.
Defrosting a couple pounds of shrimp now. Will give this recipe a go, over crowder peas and bacon.
I agree about subbing out the cayenne. Think I'll try a blend of ancho and chipotle chili powder. Both a homemade blend.

Flag
frankieanne 7 years ago said:

Hey, pso, I was wondering if you would notice that. :)
Interesting thing was they curled up the second I put them in the hot oil. One side was totally raw and the other side was in the oil and they curled up right away. So - I don't know. But, they were O's before they were cooked through. I will be looking forward to see how yours turn out.
I read online one time that leaving the tails on will make the shrimp not curl, but I don't know if that is true.

Flag
pointsevenout 7 years ago said:

OK I'll leave the tails on half and off half.
It sure seems like a lot of oil to use for a stir-fry. I will double the recipe in all aspects but leave the oil as a single recipe amount.

Flag
pointsevenout 7 years ago said:

I'm wondering how much flavor the bay leaves could possibly give off given such a short time as stir-fry. Normally bay leaves are left in a sauce for 1 to 2 hours.

Flag
pointsevenout 7 years ago said:

Delicious shrimp. Used 15/20 count. Pics are up on the recipe. I'm not enamored with all the oil used in the recipe. Had to drain after cooking. There was about 2 Tbsp oil and 1 Tbsp spice and shrimp juice. That was with 2lbs shrimp. I'm sure the recipe can be made with a whole lot less oil. Shrimp took 6 min to cook on a medium heat level. Two minutes then stir with another two minutes and stir. Then two minutes to finish cooking. The last minute of cooking is when the shrimp took on a spicier darker color from the opaque pink look.
Leaving the tails on seemed to have just a little effect on whether the shrimp maintained a "C" looking appearance. I think the best indicator of when the shrimp are done is when they just turn from translucent to opaque pink. I'm sure they continue cooking for a span when removed from the heat. So they could probably be cooked to just under done (half pink) and removed from the heat source.
Someone should do the experiment. I'm all out of shrimp.

Flag
frankieanne 7 years ago said:

The oil ended up being really hot for me. I am wondering if that makes for the nearly instantaneous curl. Yours look about like mine, pso, and it doesn't look like the tails matter at all.
I used a bit of the oil mixture on my rice but not all of it.
Tasty flavor though. I don't know what the bay leaf did either although I did use it.

Flag