When I was a kid, nothing would get me too the table faster, than when my mom would utter the words, “We’re having Cajun shrimp for dinner”. It was one of those screw the forks, dig in with your hands meals. Every child for themselves. By the time you finished you were covered in a mildly spicy butter wine sauce from head to toe, and were deeply considering using a loaf of sour dough to sop it off yourself. It was gluttony at its finest. The best part about this dish is, (besides the amazing taste) it takes about 15 minutes to make.
Now I know there’s some aficionado out there saying “THAT is NOT Cajun.” To them I say, you are correct sir or ma’am. Its a little bit spicy, a little bit smokey, but yes, it is missing several things. I’m unsure if those things would take the sanctity and simplicity out of what this dish is. Cajun shrimp what we call it at home, and it tastes delicious. Would you settle for almost Cajun shrimp?
2lbs medium shrimp
1/2 cup butter
3/4 cup white wine
6 cloves minced garlic
1tsp chili peppers
1 cup coarsely chopped green onions
1-2 drops liquid smoke
Juice 1/2 a lemon
Salt and pepper to taste
Cube your butter and melt it in a large pan. Once the butter has melted, add in white wine, lemon juice, chili peppers, salt, pepper, and liquid smoke. Bring that to a high simmer and begin putting in your shrimp. I do this in batches so that it cooks evenly. It usually takes only two or 3. On the last batch throw in your green onions.
Place your shrimp in in a large bowl and pour the sauce over top. Serve it with a large loaf of warm sour dough, and commence stuffing your face. Hint: to slow the pace of your kin that have a tendency to eat with gusto, leave the shells on. It makes you work a little for your food, and its like a extra special flavor savor, that encloses the shrimp in the sauce.