Bold, buttery, and bursting with Southern spice, this Baked Cajun Shrimp is pure New Orleans comfort food. The shrimp are bathed in a rich blend of butter, olive oil, garlic, herbs, and Cajun spices, then baked until tender and lightly crisped on top. A splash of white wine and lemon brightens the flavor, while a hint of cayenne gives it just enough heat. Serve it family-style or in individual ramekins with warm French bread to soak up every drop of the irresistible sauce.
INGREDIENTS:
1 cup butter, melted
1/2 cup olive oil
1/4 cup dry white wine
1/4 cup minced parsley
2 tablespoons fresh lemon juice
4 large garlic cloves, minced
2 whole bay leaves, crushed fine
1 teaspoons dried basil
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
2 pounds jumbo shrimp, peeled and deveined (tails left intact)
1/2 cup dry unseasoned breadcrumbs or panko
METHOD:
Preheat oven to 450°F.
In a small saucepan, combine the butter, olive oil, white wine, parsley, lemon juice, garlic, bay leaves, basil, rosemary, oregano, salt, paprika, Worcestershire sauce, and cayenne. Bring to a gentle simmer over medium heat, then remove from heat.
Reserve ¼ cup of the butter-spice mixture in a small bowl for the breadcrumb topping.
Arrange the shrimp in a shallow baking dish large enough to hold them in a single layer. Pour the remaining butter mixture over the shrimp and toss to coat evenly.
In a small bowl, combine the breadcrumbs with the reserved butter mixture and stir until moistened. Sprinkle evenly over the shrimp.
Bake for 10–15 minutes, or until the shrimp are pink and just cooked through, and the topping is golden brown.
Serve hot, spooning some of the flavorful sauce over each portion.
SERVING SUGGESTIONS:
- Serve in individual ramekins or shallow dishes with a side of creamy coleslaw and warm French bread for dipping.
- Add a squeeze of fresh lemon or a sprinkle of chopped parsley just before serving.
- Pair with a crisp Sauvignon Blanc or a cold craft beer.
- For a heartier meal, spoon the shrimp and sauce over rice, grits, or buttered noodles.
YIELD: Makes 6 – 8 servings.
