Cajun Shrimp
These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. —Donna Thomason, El Paso, Texas
Ingredients
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Reviews
made this recipe to complement a take on “Three Sister's Succotash”...corn, zucchini,
Easy to prepare with ingredients that I have on hand! I went easy on the cayenne since a little heat goes along way for my family.
Easy to prepare and lip smacking good! I followed the recipe exactly using the full 1/4 tsp of cayenne because we like spicy. I used larger shrimp and found that I needed to add about 1 minute to the cooking time. I will make these again and again. Lynne, TOH Volunteer Field Editor
tasty and so easy i was embarrassed by the compliments!
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This was delicious! I followed the recipe exactly except I left out the nutmeg as I had none. It didn't make a lick of difference as this was just delicious and super fast to put together.
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