Shell-on shrimp swimming in a Cajun peppercorn garlic and herb butter.
WHAT’S GOING ON HERE:
Shrimp: Shrimp is a great any time of day meal. It’s easy to prepare, cooks quickly and can take on any flavor. This recipe uses shrimp unpeeled so that the Cajun peppercorn butter gets stuck between the shell and the shrimp making the shrimp extra buttery and seasoned.
Cajun Seasoning: Cajun seasoning is really easy to put together yourself without all the added salt. My Cajun seasoning takes standard blackening spices like paprika, peppercorns, garlic and combines them together with sweet and aromatic dried herbs like sassafras, thyme, and celery seed. Double or triple the recipe to keep some on hand.
Leeks: Leeks are the best of both worlds. A mild garlicky flavor with a more pronounced flavor of a green onion. Alternatively if leeks are not available stick with a green onion and garlic combo.
Butter: Butter is the best fat for shrimp. It’s tasty and takes on flavor well. It’s also alot more ideal than shrimp swimming in oil. So use salted butter for this dish.
TIPS & TRICKS FOR THE BEST CAJUN BLACK PEPPER SHRIMP
shell on or off: this recipe can be made with shrimp with the shell on or off. i prefer shell on so that the butter can get between the shrimp and the shell and become a pouch for all that flavor. shell off works just as well but it will add time to your prep.
seasoning the shrimp: to get a nice crust and color on your shrimp pat them dry with a paper towel. once dried with a paper towel the shrimp is less likely to steam otherwise. generously coat the shrimp with the seasoning then fry it. once the shrimp is pink its done.
lemon: the lemons are added directly into the butter and shrimp. that way not only does the juice from the lemon seep into the butter the oils from the rind permeate the dish as well. its important to remove all the seeds from the lemon prior to cooking so that you don’t accidently bite into one once its time to eat.
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