Crevettes au beurre et au miel cajun

Ingrédients

• 1.5 pounds large shrimp (peeled and deveined, tail-on or tail-off)
• 2 tablespoons olive oil (extra virgin )
• 1 teaspoon paprika (smoked or regular)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 4 tablespoons butter (unsalted)
• 1/4 cup honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon parika (smoked or regular)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2-1 teaspoon hot sauce such as Frank's RedHot

Préparation

1. 1

   Place the shrimp in a medium mixing bowl and coat with one tablespoon of olive oil, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Use a wooden spoon to toss the shrimp to coat evenly with the oil and spices and set aside.

2. 2

   Melt the butter in a small saucepan over medium-high heat. Add the honey, salt, onion powder, garlic powder, paprika, oregano, thyme, cayenne pepper, and hot sauce and mix with a wooden spoon to combine the ingredients. Remove the cajun honey butter from the heat.

3. 3

   Heat the other tablespoon of olive oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until they begin to turn pink. Pour the cajun honey butter over the shrimp and continue to cook for an additional 3-5 minutes until the shrimp are pink and opaque.

4. 4

   Transfer the shrimp to a serving plate and drizzle the sauce from the skillet over the shrimp. Garnish with fresh chopped parsley if desired. Enjoy!