This Cajun-spiced shrimp recipe is my take on the blackened redfish that the late, great chef Paul Prudhomme created back in the 1980s. It’s super quick and simple if you use store-bought Cajun seasoning.
- 1 lb. uncooked large or jumbo shrimp, peeled & deveined
- 2 Tbsp melted butter
- 1 Tbsp butter for the pan
- Cajun spice seasoning such as Cajun’s Choice Blackened Seasoning or Paul Prudhomme’s Blackened Redfish Magic
- Pat the peeled and deveined shrimp dry with paper towels and place into a medium mixing bowl.
- Melt 2 tablespoons of butter (I do it in the microwave) and pour over the shrimp. Stir the shrimp in the bowl to coat them evenly with butter.
- Sprinkle Cajun seasoning over the shrimp in the bowl to taste and mix well.
- Preheat a skillet over medium-high heat.
- Add 1 tablespoon of butter to the hot skillet and toss in the shrimp in one even layer.
- Cook the shrimp until pink on one side and then flip them over to finish cooking. The total cooking time should only be 4-5 minutes.
Serve the shrimp with rice or your favorite side dish, such as hushpuppies or cornbread.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.