SPICY CAJUN SHRIMP

SERVES: 3 | PREP TIME: 3 MIN | COOK TIME: 8 MIN | TOTAL TIME: 11 MIN

This is like having a mini seafood boil in a frying pan. You can apply this method to shrimp, lobster, mussels, crab, or almost any other shellfish. This is also a great time for you to just eyeball the amounts for the seasonings and aromatic ingredients. Since you’re peeling the shrimp at the end, it’ll be hard to over-season them, so go a little crazy with what you throw in the pan.

Ingredients:

• ¼ cup (½ stick) unsalted butter
• 4 tablespoons all-purpose flour
• 4 garlic cloves, thinly sliced
• ¾ pound unpeeled jumbo shrimp
• ¼ cup packed roughly chopped fresh parsley
• Juice of ½ fresh lemon, plus more for seasoning
• ¾ tablespoon Tony Chachere’s Creole Seasoning
• ¼ teaspoon red chili flakes
• Some good bread to mop up the juices

Instructions:

In a large pan over medium-low heat, melt the butter, sprinkle in the flour, and add the garlic, then stir constantly until the mixture is smooth and reaches a blond color, 3 to 4 minutes. Raise the heat to medium and add your shrimp, parsley, lemon juice, Creole seasoning, and chili flakes. Cook, stirring constantly to coat the shrimp fully in the other ingredients, until just cooked through, about 4 minutes. Pour everything into a serving bowl. Squirt some additional lemon juice on top.

Suck the sauce off the outside of the shrimp peel and head, then peel the shrimp and wipe it around in the sauce. Enjoy with your bread.

PRO TIP: Bite the head off and chew/suck all the flavor out before spitting it out.