Ragin’ Cajun ShrimpPosted: August 3, 2012
So, these shrimp aren’t really filled with rage. They’re actually quite happy because they’re filled (covered?) with tasty Cajun spices. They’re perfect for a quick appetizer or, if paired with a salad and a side dish, make for an easy supper. Perhaps a supper you can eat while watching a TV show about vampires and werewolves and fairies down on the bayou. If you’re into that sort of thing. Best of all — there’s no deep fryer required.
Pan-fried Cajun Shrimp
– ½ to 1 lb of shrimp, peeled & deveined
– ¼ cup of flour
– ¾ teaspoon of Cajun seasoning plus ¼ teaspoon
– Pinch of salt
– ¼ cup of milk
– ½ cup of breadcrumbs
– 2 tablespoons of mayonnaise
– 1 teaspoon of Worcestershire sauce
– Tabasco hot sauce
– Olive oil
– Half of a small lemon, cut into wedges
In a shallow bowl, combine the flour, Cajun seasoning and salt. Pour the milk and the breadcrumbs into two separate shallow dishes. Dredge the shrimp in the flour mixture, then dip into the milk and then into the breadcrumbs, shaking off any excess. Add a tablespoon or so of olive oil to a large non-stick skillet and heat on medium-high. Add half of the shrimp and cook 2 minutes on each side, or until done and golden brown. Place on a paper towel-lined plate. Continue with the remaining shrimp, adding more oil if necessary.
To make a tasty dipping sauce, whisk together the remaining Cajun seasoning, mayo, Worcestershire sauce and a few dashes of Tabasco. Place into a small ramekin.
Plate the shrimp along with the dipping sauce and the wedges of lemon. Squeeze some lemon juice over the shrimp right before serving.