It’s been a while since I cooked a good Cajun dish. Why you ask? I have no idea. After cooking this meal I’m kicking myself for forgetting just how amazing the flavors are. I whipped up this New Orleans’ Style BBQ Shrimp tonight because I needed something fast and with few ingredients; I wasn’t even prepared for the big flavor and the complete satisfaction that came along with it.
Matt recently went on a trip to New Orleans with the boys. I told him that he better bring me back lots and lots of presents as compensation for me sitting at home without any gumbo. Mainly I demanded cajun spices to cook with, and any other little cajun treats he could find. So yesterday I finally got my presents (he went three weeks ago…) consisting of some yummy spice blends! So I wanted to use them immediately of course.
One of the spice packs suggested using their blend for New Orleans BBQ shrimp, which sounded fantastic to me! In case you didn’t know, New Orleans BBQ is not exactly barbecued, and doesn’t involve any BBQ sauce. It’s actually butter and Worcestershire sauce mixed together with smoky spices. And they usually use a scary amount of butter too, so I made sure to use much less than the majority of recipes call for.
It actually was a terrific success, being that I’ve never made it before! And so easy. Of course, having the perfect blend of spices helps, but I was mostly improvising! The kick of cayenne was instantaneous, and you got the earthy flavors of Worcestershire and thyme. The depth of flavor is intense, which is one of the main reasons I love Cajun food so much. Your tastebuds just don’t know what’s happening!
New Orleans’ Style BBQ Shrimp (serves 2-3)
- 1 lb shrimp, peeled and deveined
- 1 cup sliced and quartered onions
- 1 cup sliced red bell pepper
- 4 Tbsp unsalted butter
- 2 Tbsp Worcestershire sauce
- 2 Tbsp good Cajun seasoning blend (mine was a blend of cayenne, paprika, salt, onion, garlic, and bell pepper)
- Juice of half a lemon
In a large skillet, melt the butter over medium heat. Add in the Worcestershire sauce and stir to combine. Add in the red bell peppers and onions and sauté in the butter mixture for about 5-7 minutes, or until softened. Keep a lid on the skillet when not stirring to conserve the moisture. When the onions are almost translucent, add the shrimp and the Cajun seasoning. Combine. Let the shrimp cook with the lid on for about three minutes on each side, and until they are pink and opaque throughout. When the shrimp are cooked, squeeze in the lemon juice. Serve over rice!