Crevettes cajun

Ingrédients

• 2 pounds large shrimp (peeled and deveined)
• 1/4 cup olive oil
• 2 teaspoons Cajun seasoning (divided)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 3 sprigs thyme
• 1/2 cup unsalted butter
• 4 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 cup chicken broth
• 1/2 lemon (juiced)
• 1/4 teaspoon red pepper flakes
• 5 green onions (chopped (green only))
• 2 tablespoons parsley (chopped)

Préparation

1. 1

   Lay the shrimp (2 pounds) out on a tray with paper towels and pat dry.

2. 2

   In a small bowl, add the olive oil (1/4 cup), 1 teaspoon of Cajun seasoning, onion powder (1/2 teaspoon), salt (1/2 teaspoon), and thyme (3 sprigs).

3. 3

   Add the shrimp to a large resealable bag and pour the oil and seasoning mixture in with the shrimp. Move the shrimp around in the bag so that they are all evenly coated. Set aside.

4. 4

   In a large cast-iron skillet, add the butter (1/2 cup) and garlic (4 cloves) and over a medium-high heat, melt the butter and cook the garlic for about 2 minutes, until fragrant.

5. 5

   Add the tomato paste (1 tablespoon) and cook for another 5 minutes.

6. 6

   Pour in the chicken broth (1 cup), squeeze the lemon juice into the pan, add the red pepper flakes (1/4 teaspoon), the other teaspoon of Cajun seasoning, and the chopped green onions.

7. 7

   Bring to a boil then allow to simmer for about 10 minutes, the mixture will reduce by about half.

8. 8

   At this point add in the shrimp and cook over high heat for about 3 minutes (turning the shrimp) and cooking for another 3 minutes.

9. 9

   Sprinkle with the chopped parsley (2 tablespoons) and serve.