Fiery Cajun Shrimp Paula Deen Recipes

FIERY CAJUN SHRIMP - PAULA DEEN

Steps:

• Heat oven to 400°F.
• Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and salt.
• Pour half of mixture into a large baking dish or pan.
• Layer half the shrimp over the sauce and top shrimp with half the lemon slices.
• Form another layer with remaining shrimp and lemon slices and pour remaining sauce over the top.
• Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.
• Pour off sauce into individual serving dishes. Serve with shrimp and plenty of bread for sopping up the spicy butter sauce.

PAULA DEEN'S BEER BATTERED SHRIMP

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!

FIERY CAJUN SHRIMP

Steps:

• Preheat oven to 400 degrees.
• In a bowl, mix all the ingredients, except the lemon slices and the shrimp.
• Pour about 1/2 cup sauce to cover the bottom of a large baking dish and then arrange layer of shrimp and lemon slices until you come almost to the top of the dish.
• Leave about 1" of headroom.
• Pour the remaining sauce over the shrimp and lemon slices.
• Bake uncovered, stirring once or twice until the shrimp are cooked throughout, about 15 to 20 minutes.

LINGUINE WITH SPICY CAJUN SHRIMP

Steps:

• In a large, deep skillet, heat the oil and 2 tablespoons of the butter over med-high heat.
• Dust the shrimp evenly with the Cajun seasoning and add them to the pan.
• Cook the shrimp, turning once, until they are just opaque and cooked through, about 3 minutes.
• Transfer the shrimp to a plate.
• In a large pot of boiling salted water, cook the pasta according to the package directions; drain well.
• Meanwhile, as the pasta cooks, melt the remaining 2 tablespoons butter in the pan.
• Add the garlic and cook for 30 seconds.
• Add the broth and hot sauce.
• Bring to a simmer and stir up any browned bits from the pan.
• Turn off the heat and return the shrimp to the pan.
• Toss the pasta with the shrimp sauce and the ½ cup scallions.
• Serve garnished with scallions.
• Pass the Parmesan cheese at the table.

PAULA DEEN'S FIERY CAJUN SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
• Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
• Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.