Barbecue Shrimp
Shrimp cooked in a sauce with lemn, butter and cajun seasoning
Ingredients
- 250 gram prawn de viened, without head and shell
- 100 ml worcestirshire sauce
- 1 tsp cajun seasoning see blog post
- 30 gram butter salted
- 1 lemon zest
- 1 and ½ lemon juiced
- 100 ml white wine optional
- 15 gram garlic chopped
- 55 gram onion chopped
- salt optional
Instructions
- Add the cajun seasoning and salt to the prawns.
- Marinate for 15 minutes.
- In a pan heat half the butter, then saute' the onions and garlic untill translucent.
- Now add the worcestershire sauce, lemon zest, lemon juice, white wine and let it cook on high heat for 30 seconds.
- Add 200 ml water, hot sauce and let it come to a boil. Then simmer for 1 minute.
- Add the prawns and simmer for 3 more minutes or untill the prawns are red.
- Add the remaining butter and let it thicken.
- Adjust the lemon juice and salt if needed.
- When the sauce is syrupy, its ready to serve.
Notes
- Its generaly served with french bread.
- It makes a good appetizer as well as maincourse.
- Its mostly made with shell on shrimp.
- Contrary to the name its not cooked on the barbecue.
- Its one of the classic dishes of both creole and cajun cuisine.