Tuesday, November 25, 2008

Cajun Shrimp

I know I've been pretty slack in the recipe posting department lately. Keeping Deacon still in the evenings is a feat that requires the 4 hands of 2 people, sedatives, and chew toys. On the rare evening the sedative actually powers through his ability to fight it off and he calms down before dinner time, I actually have a chance to step back into the kitchen. Albeit briefly. Which is why this cajun shrimp recipe is fantastic in its simplicity and tastiness!

I pulled this recipe because shrimp were on sale and all the other ingredients I have on hand anyway. This recipes is just about as easy as shake and bake....except in this case, it's shake and saute.

We had these spicy shrimp over asiago cheese polenta and it was delicious!


Cajun Shrimp
(Source: Cooking Light, October 1997)

1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon paprika
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon vegetable oil

Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; sauté 4 minutes or until shrimp are done. It is just that easy!!


Nutritional Information
Calories: 185 (29% from fat) Fat: 6g (sat 1.1g,mono 1.4g,poly 2.7g) Protein: 29g Carbohydrate: 2.2g Fiber: 0.3g Cholesterol: 215mg Iron: 4.1mg Sodium: 357mg Calcium: 85mg

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