Easy Cajun Shrimp With Corn Flapjacks Recipes

EASY 5 MINUTE CAJUN SHRIMP

Steps:

• In a medium-sized skillet over medium-high heat add the butter and melt. Add in the garlic.
• Add in the shrimp and cajun seasoning and toss in the butter to coat.
• Cook for 3-5 minutes or until shrimp is opaque and cooked throughout.

EASY CAJUN SHRIMP WITH CORN FLAPJACKS

Steps:

• Toss the shrimp with seafood seasoning. Set aside.
• In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt, and baking soda. Set batter aside.
• In a large non-stick skillet, heat 2 TBS olive oil and cook shrimp over medium high heat about 2 minutes on each side. Remove shrimp from pan and set aside.
• In same pan, heat 2 TBS olive oil over medium heat and stir in 2 TBS flour. Cook, stirring constantly, until the mixture is a rich brown color, 3 to 5 minutes.
• Add the garlic and green onions and cook 2 to 3 minutes.
• Whisk in chicken stock and boil for 1 minute to thicken.
• Add in shrimp and cook until shrimp are done. Cover and keep warm.
• Pour 1/3 cup batter for each flapjack onto hot griddle. Cook until bubbles appear on surface and bottoms are nicely browned. Flip and cook one more minute.
• Top the flapjacks with the shrimp and sauce.

EASY CAJUN SHRIMP

Steps:

• Chop rosemary finely, using only leaves & set aside.
• Peel & devein shrimp (or cheat like I do and buy it like that already).
• Preheat a large saute pan on medium-high heat and place butter in pan.
• Crush garlic using a garlic press into the saute pan & cook two minutes, until golden in color.
• Sprinkle the Louisiana-style seasoning over shrimp.
• Add shrimp to pan and cook 3-4 minutes.
• Remove shrimp from and cover to keep warm.
• Add remaining ingredients, including rosemary to pan and cook 2-3 minutes until liquid is reduced by half.
• Serve sauce over shrimp.

EASY SPICY BAKED CAJUN SHRIMP

Steps:

• Butter a 13 x 9-inch baking dish.
• In a bowl combine the oil, Cajun seasoning, lemon juice, parsley, honey and soy sauce.
• Pour over the shrimp and toss to coat; cover and chill for 1 hour.
• Set oven to 450°F.
• Bake the shrimp in the sauce/marinade for about 10 minutes, or until the shrimp are cooked through.
• Serve with lemon wedges and crusty bread.