An easy, one-skillet dish to spice up that Labor Day cookout, keto-friendly as well!
Ingredients:
1 tbsp olive oil
12 cloves garlic minced
4 whole green onions white parts and green parts separated
2-3 tsp Cajun seasoning no salt added if possible (to taste)
½ – 1 tsp cayenne pepper to taste
½ tsp smoked paprika
3 tbsp Worcestershire sauce
½ cup beer brown Louisiana beer if possible (can sub seafood, veggie, or chicken stick)
1 whole lemon cut into rounds
½ tsp ground black pepper
2 tsp fresh thyme
2 whole bay leaves
2-3 tbsp Louisiana hot sauce to taste
2-3 tsp kosher salt to taste, and depends on what type of cajun seasoning you have
2 pounds jumbo shrimp with shell on for more flavor (Gulf Shrimp if possible, 16-20 shrimp per
pound)
2 tbsp fresh lemon juice
8 tbsp unsalted butter cut into cubes (1 stick)
Parsley, green onions, and thyme for garnish
Lemon wedges, Louisiana hot sauce, and crusty bread for serving
Directions:
- Heat a large skillet over medium heat. Add 1 tbsp of olive oil, followed by the minced
garlic and the white parts of the green onions. Saute for 30 seconds to a minute until the
garlic is fragrant, stirring constantly. - Add in 3 tbsp of Worcestershire sauce, ½ cup of beer, the lemon rounds, 2 tsp of fresh
thyme, 2 bay leaves, 2-3 tsp of Cajun seasoning (to taste), ½ tsp of smoked paprika, ½ –
1 tsp of cayenne (to taste), ½ tsp of black pepper, and 2-3 tbsp of hot sauce to a large
skillet with a lid and bring up to a boil. - Add in the shrimp and toss to coat, then cover and cook until shrimp are just cooked
through, about 3-5 minutes depending on size. - Remove the lid and add 2 tbsp of lemon juice, then turn off the heat and add in 8 tbsp of
cubed butter. Stir continuously until the butter is fully melted and the sauce emulsified.
Taste for seasoning and add salt and more lemon juice to taste. - Garnish with parsley, more thyme, and green onions. Serve with Louisiana hot sauce
and crusty French bread.
