FLAMIN' CAJUN SHRIMP

FLAMIN' CAJUN SHRIMP
FLAMIN' CAJUN SHRIMP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    teaspoon sweet paprika Ask a question about this ingredient

  • 3/4

    teaspoons freshly ground black pepper

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon dried oregano

  • 1/8

    teaspoon dried thyme

  • 1/8

    teaspoon cayenne pepper

  • zest from one half lemon

  • 25-30

    large shrimp, shell on (though, I have discovered by necessity that it also does work with peeled shrimp, if you must)

  • 5

    tablespoons butter, cut into chunks

  • 4

    cloves of garlic, finely minced

  • 1

    tablespoon shallot, finely minced

  • 3

    tablespoons freshly squeezed lemon juice

  • 3

    tablespoons Worcestershire sauce

  • 1/4

    cup cognac (or brandy)

Directions

In a bowl, combine the shrimp with the spices and the lemon zest. Toss the shrimp to coat it well. Ask a question about this step In a large frying pan, heat 2 Tbs. of butter over medium-high heat until foaming. Stir in the garlic, shallot, lemon juice, and Worcestershire sauce. Saute for about 2-3 minutes, until the garlic and shallot have softened. Then, add the shrimp and saute until they just turn pink, about 3 minutes. Carefully tilt the pan away from you, pour in the cognac with a ladle and use a long match or one of those lighters with a long handle to light the cognac. Let it blaze itself out -- this should only take 15 or so seconds. I once had a friend add way too much cognac to a flambe and the fire just kept going and going ... if this happens, please just blow it out! Take the pan off the heat and stir in the remaining butter until melted. Serve with lots of crusty French bread, a big green salad (and heck

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