Cajun Shrimp

By Stina

Ingredients

• 6 cloves garlic, minced
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh thyme, minced
• 2 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3-4 tablespoons olive oil
• 1 pound shrimp, shelled and de-veined
• 2 tablespoons olive oil
• juice of 1/2 lime
• Maque Choux
• 1 tablespoon unsalted butter, room temperature
• 2 cups fresh corn (about 3 ears)
• 1/2 onion, diced
• 1 red bell pepper, diced (we used half a red and half a green pepper, for color)
• 1 jalapeno, minced
• 1/2 teaspoon salt
• 2 teaspoons of reserved shrimp marinade (see above)
• 1/4 cup cream or half & half (I used half & half)

Details

Adapted from crepesofwrath.net

Preparation

Step 1

1. Combine the garlic, oregano, thyme, paprika, salt, pepper, onion powder, and cayenne pepper in a small bowl and whisk together. Reserve 2 teaspoons for the corn. Add in the 3-4 tablespoons olive oil and stir to combine. Place the shrimp in a sealable bag or container and marinate with the rest of the marinade for no more than 30 minutes.
2. Heat a pan over medium-high heat and add the extra 2 tablespoons of olive oil. Heat and add the shrimp. Cook for 2 minutes or so on each side, or until the shrimp has a bright, vibrant color. Squeeze some lime over the top of the shrimp just before servings. Serve on top of the corn maque chox (recipe follows) and enjoy. Serve.
1. Melt the butter in a large pan over medium-high heat. Add in the corn, onion, bell pepper, and jalapeno and stir to combine. Add in the salt and reserved shrimp marinade. Cook for 8-10 minutes, until softened.
2. Add the cream and cook for another 2-3 minutes, until the liquid had reduced and the mixture has thickened a bit. Plate and serve. Serves 2.
Tagged as: Cajun, corn, dinner, savory, seafood, shrimp