I haven’t had shrimp since August, and I’m feeling the need for some. That Florida Shimp Pie was excellent, so whatever recipe I choose has a lot to live up to. After a thorough search, I found this Jacked Up Cajun Shrimp recipe, and I think it has some potential. It’s shrimp in a spicy Cajun bourbon-butter sauce, and it sounds phenomenal! Let’s find out if it lives up to my expectations.
This shrimp recipe would make a perfect appetizer. Make sure when you serve the “Jacked Up Cajun Shrimp” you have plenty of french bread to dip into the sauce.
The Ingredients
I had some shopping to do for my Jacked Up Cajun Shrimp, but not too much. I had the Cajun seasoning on hand as I like to make my own. It’s great on literally everything! And Worcestershire sauce(I like Lea & Perrins) and brown sugar are pantry staples for me.
That left me to shop for fresh ingredients like butter, parsley, lemons, and green onions. I also happened to be out of bourbon, so I picked up a bottle of Jim Beam. Nothing fancy, but a solid bourbon.
I was able to find the 16/20 (per pound) shrimp, but not peeled and deveined. I could only find shell-on, so I had to do the peeling and deveining myself.
The Process
As I mentioned above, I had to peel and devein the shrimp myself, so that’s where I started. Here’s how my time was spent:
- 10 minutes to peel and devein the shrimp
- 8 minutes to prep
- 15 minutes to cook
- 33 minutes total
The recipe lists 10 minutes to prep, 15 minutes to cook, and a total time of 25 minutes. If I didn’t have to peel and devein the shrimp, my time would have been 23 minutes.
Making this recipe was so simple! I placed the shrimp in a square baking dish and seasoned them with Cajun seasoning, salt, pepper, and granulated garlic. Then I used my hands to toss them to make sure both sides of the shrimp were seasoned, making sure to put them back into a single layer when I was done.
Mixing up the sauce went according to the instructions, and I had it taken care of in no time at all. Then I poured it over the shrimp and placed the baking pan into the preheated oven.
Oh, about the preheat. That’s the only thing that might have gone awry with this recipe. I read it in advance, so I knew to preheat the oven. However, preheating isn’t mentioned until step 4, so it could be easy to miss.
Otherwise, I had no problems, and I had a beautiful dish of Jacked Up Cajun Shrimp 15 minutes later. I had baked some French bread earlier in the day, and I served it freshly sliced with the shrimp. Yum!
