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flamin cajun shrimp

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Shrimp

Flamin' Cajun Shrimp

Actually, I think the spicing of these shrimp is a little more Creole, but that doesn't make a slant rhyme with flamin' now does it? Anyways, this is actually a recipe from a college boyfriend of mine.

Ingredients

  • 1 teaspoon sweet paprika
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 1/2 lemon, zest of
  • 30 large shrimp, shell-on
  • 5 tablespoons butter, cut into chunks
  • 4 cloves of garlic, finely minced
  • 1 tablespoon shallot, finely minced
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons Worcestershire sauce
  • 1/4 cup cognac (or brandy)

Directions

  • In a bowl, combine the shrimp with the spices and the lemon zest. Toss the shrimp to coat it well.
  • In a large frying pan, heat 2 tablespoons of butter over medium-high heat until foaming. Stir in the garlic, shallot, lemon juice, and Worcestershire sauce. Sauté for about 2 to 3 minutes, until the garlic and shallot have softened. Then, add the shrimp and sauté until they just turn pink, about 3 minutes.
  • Carefully tilt the pan away from you, pour in the cognac with a ladle and use a long match or one of those lighters with a long handle to light the cognac. Let it blaze itself out—this should only take 15 or so seconds. I once had a friend add way too much cognac to a flambe and the fire just kept going and going...if this happens, please just blow it out!
  • Take the pan off the heat and stir in the remaining butter until melted. Serve with lots of crusty French bread, a big green salad (and heck, why not eat that with your fingers too?!) and some cold beer.

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