All-Fish-Seafood-Recipes.com

Serves/Makes: 2

Ingredients:

Seafood Stock
• 4 L (16 cups) water
• 1 bunch scallions
• 2 celery stalks
• Pinch of salt
• Pepper
• Heads from shrimps
  Cajun shrimp
• 1 pound (454 g) shrimps (heads on)
• 1 teaspoon (5 mL) rosemary
• 1 teaspoon (5 mL) thyme
• 1 teaspoon (5 mL) fresh basil
• 1 teaspoon (5 mL) cayenne pepper
• 1 teaspoon (5 mL) crushed chiles
• 1 teaspoon (5 mL) white pepper
• 1/4 pound (113 g) butter
• 1 cup (250 mL) seafood stock
• 1/2 can of beer
• 1 tablespoon (15 mL) Worcestershire sauce

How to cook:

• Remove heads from shrimps refrigerate shrimps while preparing seafood stock.
  Seafood Stock
• Pour water into a large casserole.
• Add all remaining seafood stock ingredients.
• Let stock simmer lightly for as much as 4 hours, as little as 1 hour.
  Cajun Shrimp
• In a small bowl, mix together seasonings (rosemary, thyme, basil, cayenne pepper, crushed chiles and white pepper).
• Melt half of the butter into a saucepan add shrimps, 1 cup (250 mL) seafood stock and mixed seasonings.
• Cook shrimps over high heat for 2 minutes, stirring.
• Stir in beer and Worcestershire sauce mix for 2 more minutes, still over high heat.
• Add remaining butter stir delicately for 1 minute.

Note:

Serve the Cajun Bayou Shrimp piping hot with French bread or over rice.

This recipe for Cajun Simmered Shrimp serves/makes: 2

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Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: Cajun