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Restaurant Style Cajun BBQ Shrimp with Homemade Seasoning

BBQ Shrimp

BBQ Shrimp

I was taking my daily walk along our old country road when I saw our neighbors, Joanne and Mike, looking up and pointing at something in a copse of trees across from their home. They were monitoring a bald eagle’s nest! Mike told me there was another nest in one of the other trees a couple years ago. “The eagles laid eggs but nothing came of it”, he said. So they were pretty excited about the activity of mom & pop eagles building another nest. The nest was in the crook of a tree fairly high up and it was big. It will be fun to see just what goes on in the nest until the trees leaf out. By then we hope a bald eagle family resides on our road!

I was so pumped about it that I lingered way too long. When I got back home, Frank, my husband, was inquiring about dinner.

I’m glad I had the prep done for this yummy Cajun shrimp recipe I’m sharing. It took only minutes to make.

My favorite Cajun BBQ shrimp

These are so good that there are never any leftovers. They remind me of Chef Jerry Hart’s iconic Cajun shrimp from The Heritage Restaurant. Lots of good memories from this restaurant where Frank and I met and where our whole family worked. This shrimp is also a very nice Lenten dish.

From Jungle Jim’s Fifteen Years of Cooking School Recipes. The book contains our favorites from cooking classes at Jungle Jim’s. This recipe is from director Leigh Barnhart Ochs.

Contact the cooking school for the book at (513) 674-6059 or log onto their site at http://www.junglejims.com/cookingschool. I’ve adapted the recipe just a bit.

1/2 cup butter

1/4 cup olive or vegetable oil

2 teaspoons black pepper

1 teaspoon powdered or crushed dried rosemary or 1 tablespoon fresh, minced

2 teaspoons Cajun seasoning

1/8 to 1/4 teaspoon cayenne pepper flakes

1/2 teaspoon dried oregano

1 teaspoon sweet or hot paprika

Salt to taste

1 large clove garlic, minced

1 tablespoon Worcestershire or bit more to taste

1 pound large shrimp, peeled and deveined

French bread, for dipping

Heat butter and oil together in a heavy skillet over low heat until butter melts.

Add spices and seasonings – everything but the shrimp and bread, and simmer 3-4 minutes, stirring often.

Add shrimp and cook 4-5 minutes, turning once, until shrimp is just cooked through. Don’t overcook shrimp.

Serve with bread for dipping. Serves 2-3.

Tip from Rita’s kitchen

For recipes that call for dry seasoning blends go ahead and make up a quantity of the seasoning. To figure out how much of the quantity mix to use, first make up a single recipe and measure it. That way, you’ll know how much of the quantity season is needed for each recipe. Put the amount needed on the jar label.

 

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