Well it’s certainly been a long time since I’ve blogged a recipe. Life just got busy and the time wasn’t there. Life is still busy, but with summer coming I feel like I will have more time to sporadically make some new recipe posts.
Last night’s supper was one of my husbands and my favorite meals. We hadn’t had it in a longtime. Now that the kids are getting older they too can handle the heat. All 3 ate it with no complaints, so that’s a win in my house.
This recipe came from a church cookbook from my home church back in Fond du Lac, WI. The author is no longer with us, but every time I make this recipe I think of him with found memories of when I was little.
Now another positive to this recipe is it calls for 3/4 of a can of beer so I usually have a beer when cooking this one.
Now this meal can be a little spicy, but you can regulate that by how much cayenne and crushed red pepper you put into it. I’ve made it really spicy and I’ve made it just a little spicy. My husband loves the spice, but to please the kids I usually go middle of the road. Last night I used 1/2 of cayenne and 1/2 of red pepper and it was perfect for us.
When it comes to the rice I only use Jasmin rice cooked in my instant pot, but you can use whatever you like cooked however the package describes. If you don’t cook your rice in an instant pot, your missing out! So easy and perfect every time.
Now lets get to the recipe.
- 1 1/2 lb. medium raw shrimp
- 1/2 to 1 tsp. ground cayenne pepper
- 1/2 tsp. ground black pepper
- 1/2 tsp. salt
- 1/4 to 1/2 tsp. crushed red peeper
- 1/2 tsp. dried thyme leaves
- 1 1/2 tsp. dried basil, crushed
- 1/2 to 3/4 tsp. dried oregano crushed
- 3/4 stick of butter
- 2 tsp. minced garlic
- 2 tsp. Worcestershire sauce
- 3/4 can beer (minus 1 or 2 swallows)
- 2 large tomatoes, diced
- Combine dry spices in small bowl.
- Combine butter, garlic, Worcestershire sauce and dry spices in a large frypan over medium heat.
- When melted, mix thoroughly and let sit for 15 minutes with heat off.
- Mix again and turn heat on medium high heat.
- Add tomatoes and stir
- add shrimp. Cook until shrimp are done, stirring frequently (about 5-7 minutes)
- Add beer which should be at or about room temperature.
- Cook about 3-4 minutes longer or until hot, stirring frequently.
- Simmer for about 10-15 minutes over low heat, stirring occasionally.
- Serve over rice prepared according to package.
If you decide to give this spicy cajun shrimp recipe a try, please come back and let us know how you liked it!