Cajun style peel and eat shrimp with spicy seasoning and beer butter are an easy to prepare appetizer made in just a few short minutes.

Cajun Style Peel and Eat Shrimp

By Sue Lau |  Palatable Pastime

Cajun  style peel  and eat shrimp is my recipe of the day. A southern take-off of the typical shrimp  cocktail,  this easy version makes the shrimp  in a dirty butter beer sauce with Cajun  seasonings.

You can easily serve this as a first course, or if you want more, serve it as a dinner entree along with something like dirty rice and a tossed salad.

I like easy finger food  for  my dinners  many times, and might also just have this along  with  some oven baked corn on the cob and maybe some fried okra on the side of that.

All Good, All Year

I had hoped to have this posted before Mardis Gras as it would have been great for Fat Tuesday eats. Still, all through Easter there should be tons of sales on shrimp and I bet you will be hungry not only  for this tasty shellfish, but for recipes to go with them.

This is perfect for  any time of  year. Whether you are hunting for some seafood to serve during Lent or  want it out on the patio in warm weather. Perhaps to go with your barbecue? If you are firing up the grill as well, don’t forget to brush up  some crusty French bread with garlic butter. It’s another great option to have on the side.

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Cajun Style Peel and Eat Shrimp

Print Recipe

Cajun Style Peel and Eat Shrimp

Prep Time10 mins

Cook Time5 mins

Course: Appetizer

Cuisine: American, Cajun, Southern

Keyword: shrimp

Author: Sue Lau

Ingredients

• 4 ounces unsalted butter 1 stick
• 1/2 cup lager beer
• 1/4 cup fresh lemon juice
• 1 tablespoon Louisiana pepper sauce
• 1 tablespoon garlic paste
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon red pepper flakes
• 1-2 tablespoons minced Italian parsley
• smoked paprika generous sprinkle
• 2 pounds extra large shrimp shell split and deveined

Instructions

• If the shrimp are not easy-peel, use scissors to cut down the top and remove the sand vein; leave the rest of shell (and legs intact).
• Heat remaining ingredients except paprika and shrimp in a skillet to melt and sizzle.
• Add the shrimp, and cook and stir 3-5 minutes or until opaque and lightly curled.
• Sprinkle with smoked paprika.
• Serve plain, or with lemon, cocktail sauce and/or remoulade sauce if desired.

Notes

serves 3-4, (6-8 as an appie)
From the kitchen of palatablepastime.com

From my  Blogging Friends:

Charleston Fish Pie from Wendy

One Pot  Cajun  Shrimp Chowder from Colleen