Cajun Shrimp Recipes

Shrimp Recipes — By gulfscapes magazine on April 7, 2008 at 6:54 am

Cajuns are Acadians, originally from France, and came to Louisiana via Nova Scotia. Cajun food orginated by the use of wild game, seafoods, wild vegetation and herbs. The Cajuns learned techniques to utilize the local products from the swamps, bayous, lakes, rivers and woods. Jambalaya, stews, fricassees, soups, gumbos, sauce piquantes and stuffed vegetable dishes are all characteristic of Cajun-style cooking.

The Germans introduced Cajuns to andouille, smoked sausage, boudin, and other great sausages.

2 cups melted butter

1/2 cup Worcestershire sauce

1/4 cup fresh lemon juice

1/4 cup ground black pepper

2 teaspoons hot sauce

4 garlic cloves, minced

2 teaspoons salt

5 pounds large, unpeeled shrimp

2 thinly sliced lemons

Mix all ingredients but shrimp and lemon slices in melted butter. Put half the shrimp in a pan (9- by 13- by 2-inch baking pan), pour half the sauce mixture over the shrimp. Put half the lemon slices on top. Place the rest of the shrimp, sauce and lemon slices on top of first layer.

Bake uncovered at 400° F. for 20 minutes, stirring every 7 minutes.

Pour sauce into individual serving bowls; serve with French bread for dipping.