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Ingredients
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1/2 of a lemon |
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1/3 cup water |
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1 small onion, chopped
(1/3 cup) |
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2 tablespoons lemon
juice |
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1 tablespoon cooking
oil |
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2 cloves garlic,
minced |
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1 tablespoon Cajun
seasoning |
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1/4 teaspoon salt |
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1-1/2 pounds fresh or
frozen peeled medium shrimp (about 2 pounds in the shell) |
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1/2 cup chopped green
or red sweet pepper |
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Lettuce leaves |
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Directions
| 1. Carefully remove peel
from the lemon half, being careful not to include the white portion.
Cut the lemon peel into very thin strips. |
| 2. Combine lemon peel,
water, onion, lemon juice, cooking oil, garlic, Cajun seasoning, and
salt in a large skillet; heat to boiling. Add shrimp stirring to coat.
Return to boiling. Reduce heat and simmer, covered, about 4 minutes or
until shrimp are opaque, stirring twice. Stir in green or red pepper.
Transfer mixture to a glass bowl. Cover and marinate in the
refrigerator for 4 hours, stirring the mixture occasionally.
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| 3. At serving time, drain
mixture well. Serve in a lettuce-lined bowl with serving picks. Makes
12 servings. |
Cajun
Shrimp Version 2
- 1 tsp paprika
- ½ tsp dried thyme
leaves
- ¼ tsp salt
- ¼ tsp ground red
pepper
- 1/8 tsp ground
nutmeg
- 2 tsp olive oil
- 1 garlic clove,
crushed with side of chef’s knife
- 12 extra large
shrimp (about ½ pound), shelled and deveined, with tail part of shrimp left on if you
like
- In cup, combine
paprika, thyme, salt, red pepper, and nutmeg.
- In nonstick
10-inch skillet, heat olive oil over medium-high heat until hot. Add garlic, cook 1 minute. Discard garlic.
Add spice mixture and cook 30 seconds, stirring constantly. Add shrimp, stirring to coat evenly with spices,
and cook 2 to 3 minutes, until shrimp turn opaque throughout, stirring frequently. Serve immediately.
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