Pan Seared Cajun Shrimp
Growing up, I HATED seafood. This was quite a conundrum, as I'm from the DC area, and it's a pretty big deal around here. My entire family loved it -- we would have full seafood feasts at gatherings with tables loaded up with shrimp, clams, oysters, blue crabs, and fried fish. They'd top all that off with a nice green salad, and at the time (in my mind) I was allergic to vegetables. It was a total nightmare lol. My mother would often be nice and buy me a two piece from Popeyes (with red beans and rice!), which was my absolute fave. God bless her.
Fast forward a few years to college, when I was a waitress at Red Lobster. Ironic, I know. Let me tell you: when you're a broke college kid and your workplace gives you food for free or at half price, you learn to love it. By the end of my stint, I not only had developed an aversion to Cheddar Bay biscuits (ate waaaaay too many), I had grown to LOVE seafood. Finally!
Today, I eat seafood in some form at least once a week. One of my favorite to prepare is shrimp, because it cooks super quickly and is great for weeknight meals. Here, I share a Cajun variation. I hope you love it!
(Tragic story: Although I now finally love seafood, we no longer have seafood feasts in our family. Somehow, along the way, my aunt became HIGHLY allergic to shellfish and breaks out in hives at the bare mention. We're lucky if we can have a fish or two. How's that for more irony?)
- 1 lb shrimp, peeled and deveined (previously frozen is okay)
- 2 tsp Cajun seasoning (or make your own!)
- 1-2 tbs butter, depending on your number of shrimp (varies by size)
- Salt and pepper to taste
- Melt butter in large skillet over medium high heat.
- Put shrimp in pan in even layer. Do not touch for about one full minute.
- When shrimp are pink, stir shrimp in pan to flip.
- Shrimp are finished when they are pink all the way through. This should take about 4-5 mins total.