New Orleans Spicy Cajun Shrimp

To be honest - my favorite part of this dish is the sauce.  Make sure you get plenty of bread to soak up this tasty sauce!

Creole Seasoning
1 Tablespoon Kosher Salt 
1 Teaspoon Freshly Ground Pepper 
1/2 Teaspoon Cayenne Pepper 
1 Teaspoon Dried Thyme  
1 Teaspoon Dried Oregano 
2 Teaspoons Paprika   
2 Teaspoons Granulated Garlic
1 Tablespoon Granulated Onions

Cajun Shrimp Butter
 3/4 Pound (3 sticks) Unsalted Butter @ room temperature 
2 Tablespoons Creole Seasoning  
3 Cloves Garlic ( minced)
1 Tablespoon freshly ground black  pepper
1 Tablespoon Paprika
1 Tablespoon Granulated Onion
1 Teaspoon Kosher Salt
1 Tablespoon Worcestershire sauce
1 Teaspoon Tabasco sauce


2 Pounds Large Shrimp in the shell, deveined
Loaf of French Bread

    To make the Creole Seasoning, combine the salt, black pepper, cayenne, thyme, oregano in a small bowl. Mix well and store in a jar with a tight fitting lid.

    To make the Creole Shrimp Butter, in a food processor fitted with metal blade, combine the butter, Creole Seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce, and Tabasco sauce. Process until throughly blended. Set  aside.

    To cook the shrimp, preheat the oven to 450 degrees. Arrange the shrimp in a 9 x 13 inch baking dish and cover with the Cajun Shrimp Butter.

    Bake the shrimp, uncovered, for 10 minutes. Stir the shrimp around and continue baking until the shrimp turn uniformly pink and all the translucence is gone from the thickest part of the bodies, about 2 minutes longer.

    Transfer the shrimp and all the butter sauce to a warmed serving dish. Serve immediately.

Nordstrom’s Friend and Family Cookbook