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
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Cajun style peel and eat shrimp is my recipe of the day with the blogging group From Our Dinner Table. 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
This is perfect for Mardis Gras and Fat Tuesday. 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.
Peel and eat shrimp are a great easy recipe 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.
Cajun Creations
- Air Fryer Cajun Shrimp Pasta from Jen Around the World
- Blackened Shrimp from Art of Natural Living
- Cajun Mac and Cheese from Blogghetti
- Cajun Remoulade Sauce from That Recipe
- Chicken and Sausage Gumbo from A Kitchen Hoor’s Adventures
- Red Beans and Rice from The Spiffy Cookie
- Cajun Style Peel and Eat Shrimp from Palatable Pastime
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Cajun Style Peel and Eat Shrimp
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Cajun Style Peel and Eat Shrimp
Cajun Style Peel and Eat Shrimp
Ingredients
- 4 ounces unsalted butter
- 1/2 cup lager beer
- 1/4 cup fresh lemon juice
- 1 tablespoon Louisiana pepper sauce
- 1 tablespoon garlic paste
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon red pepper flakes
- 1-2 tablespoons parsley minced Italian parsley
- 2 pounds shrimp extra large; 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 in a skillet to melt and sizzle.
- Add the shrimp, and cook and stir 3-5 minutes or until opaque and lightly curled.
- Serve plain, or with lemon, cocktail sauce and/or remoulade sauce if desired.
Notes
From the kitchen of palatablepastime.com
Nutrition
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This recipe has been updated from 3.1.20 to reflect new and hopefully improved photography.
