Crevettes cajun au beurre et au miel

Ingrédients

• 1 1/2 pounds Large Shrimp (cleaned and peeled)
• 2 teaspoons Cajun Seasoning ((SEE NOTES))
• 2 cloves Garlic (minced)
• 1 small Lemon (juice and zest (about 2 TBS juice and 3/4 tsp Zest))
• 1 tsp Worcestershire Sauce
• 1/3 Cup Honey
• 1/2 tsp Fine Sea Salt
• 1/4 tsp Ground Black Pepper
• 4 TBS Butter
• 2 TBS Fresh Parsley (roughly chopped)

Préparation

1. 1

   Make the sauce/marinade: In a small bowl whisk together: garlic, lemon juice, zest, Worcestershire, honey, salt and pepper. Set aside.

2. 2

   Marinate: Place the shrimp in a large bowl and add Cajun seasoning. Toss to coat. Add in HALF of the sauce, reserving the other half (reserve about 3 TBS) of the mixture for later. Stir shrimp to coat. Transfer shrimp to the refrigerator to let marinate for 30 minutes.

3. 3

   Cook: Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp to the skillet, discarding the marinade. Season shrimp with salt and pepper. Cook, stirring frequently to ensure even cooking, for 2-3 minutes or until shrimp are just starting to turn pink. Pour in the reserved honey mixture and remaining butter. Cook, stirring frequently, until the shrimp are cooked and the butter coats the shrimp, about 2-3 additional minutes. Remove shrimp from skillet with a slotted spoon and transfer to a serving bowl.

4. 4

   Increase heat to high and cook sauce, stirring frequently, until thickened, about 2-3 minutes. Taste sauce and adjust for seasoning with lemon juice, salt and pepper. Pour sauce over shrimp in serving bowl.

5. 5

   To serve: Sprinkle shrimp with parsley and garnish with optional lemon wedges and green onions if using. Enjoy!