MMMM I was craving shrimp for a while! SO I was dying to make and try this dish!
Got the recipe from here
1/2 stick butter
2 pound medium shrimp peeled and deveined
2 (14.5-ounce) cans of rotel
(8-ounce) clam juice
2 to 3 dash Hot Sauce, I did more like 4 to 5
1/2 cup minced fresh parsley leaves
1/2 cup minced green onions
Cajun seasoning, to taste (because in my opinion, you can NEVER have too much)
black pepper, to taste
cayenne pepper, to taste
3 cloves garlic, minced
1 cup diced celery
1 whole, chopped green bell pepper
1 whole yellow onion, chopped
Paul Deen recommends for this recipe when making the roux to use oil instead of butter, because butter burns.
until onions are translucent
at this point in the original recipe it says to add salt, But I skipped the salt and added Cajun seasoning because it just has so much more flavor than salt, So I added in Cajun seasoning and then tasted it and then added more and just kept doing this until I liked the flavor
Then bring the mixture to a boil, reduce the heat to low and then simmer for 10 to 15 minutes.
and stir. My shrimps were already cooked, so I basically added them and warmed them up, about 2-3 minutes, I left the burner on low because the cold shrimp would bring the temperature down and I needed to melt the butter so I left the heat on low. Then add the butter and stir till it all melts.
Thinking next time adding crawfish to this dish! Would be so good with the two! YUM!
This dish was so spicy and flavorful and even more flavor the next day! I am telling you, it’s ALL about the Cajun seasoning!!!
I think I was a cajun in a past life!