(MENAFN- Gulf Times) Cajun Shrimps
Ingredients
Shrimps, 16-20 1 lb
Olive oil 1 tbsp
Garlic clove 2-3 nos
Paprika powder 1 tsp
Thyme herb 1 tsp
Oregano 3/4 tsp
Garlic powder 1/4 tsp
Salt to taste
Black pepper to taste
Cayenne pepper 1/4 tsp
Lemon juice 1 tsp
Bell peppers, diced 1 no
Onion, diced 1/2 no
Celery stalk, diced 1 no
Method
De-vein and wash the shrimps and keep aside.
Crush the garlic and add to oil and lemon juice. Rub the mixture onto the shrimps and keep aside in the refrigerator for 30 minutes.
Combine paprika, thyme, oregano, garlic powder, salt, pepper and cayenne pepper in a sealable bag.
Shake well to combine the ingredients well.
Add shrimps and diced vegetables to the bag and shake well to coat the mixture all over.
Heat oil in a large non-stick skillet over medium heat.
Add the shrimps and cook until they are bright pink on the outside.
Make sure that the meat is not transparent in the centre the cooking should take approximately 4-5 minutes.
Serve hot with steamed rice and salad on the side.
Serve the remaining sauce in the skillet as the accompanying sauce.
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