It’s Mardi Gras time! And that means it is the last day to eat rich & fatty foods before the sacrifices and fasting of Lent begin. It is near impossible to think of Mardi Gras without thinking of Louisiana. And because of this association, we usually opt for a shrimp dish on Fat Tuesday.
Known as the Mardi Gras State (among other things), Louisiana is our nation’s second-largest seafood supplier. The bounty of the Gulf of Mexico and the inland waterways are all part of the Louisiana seafood industry, providing shrimp, oysters, crab, crawfish, and alligator. Of all those delicacies of the sea, shrimping contributes the most jobs and money to their economy.
This shrimp dish has a Cajun twist to it. Cajun seasoning (comprised of smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt) adds a big & bold garlicky and peppery flavor to the shrimp. Green pepper and corn rounds out the dish, which can be served over cooked rice, if desired. Laissez les bons temps rouler!
Cajun Shrimp with Bell Peppers & Corn
Cajun Shrimp with Bell Peppers & Corn (adapted from delish.com) Total Time Required: 25 minutes, Prep Time: 15 minutes, Makes: 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 bell peppers, chopped
- 2/3 cup corn
- 1-1/2 pounds shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
- kosher salt & freshly ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon freshly chopped parsley
- cooked rice for serving
Directions:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell peppers and sauté until they are tender, about 5 minutes.
Sauté the peppers and onions.
Stir in the garlic and corn and cook for 1 minute more. Transfer the vegetables to a bowl.
Add the corn and garlic to the peppers & onions.
Add the remaining 1 tablespoon of oil to the pan. Add the shrimp in a single layer (in batches, if need be) and season with salt, pepper, and Cajun seasoning. Cook until the shrimp are pink, about 1 to 2 minutes per side.
Add the shrimp and the seasonings to the pan.
Cook until the shrimp are pink, about 1 to 2 minutes per side. Add the vegetables back into the pan. Add the lemon juice and toss until combined. Cook through.
Add the vegetables back into the pan.
It’s ready!
Garnish with parsley before serving. Serve over rice, if desired.
This is great as is or served over cooked rice.
Great food for good times! ~Linda
Cajun Shrimp with Bell Peppers & Corn (adapted from delish.com) Total Time Required: 25 minutes, Prep Time: 15 minutes, Makes: 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 bell peppers, chopped
- 2/3 cup corn
- 1-1/2 pounds shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
- kosher salt & freshly ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon freshly chopped parsley
- cooked rice for serving
Directions:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell peppers and sauté until they are tender, about 5 minutes. Stir in the garlic and corn and cook for 1 minute more. Transfer the vegetables to a bowl.
Add the remaining 1 tablespoon of oil to the pan. Add the shrimp in a single layer (in batches, if need be) and season with salt, pepper, and Cajun seasoning. Cook until the shrimp are pink, about 1 to 2 minutes per side.
Add the vegetables back into the pan. Add the lemon juice and toss until combined. Cook through. Garnish with parsley before serving. Serve over rice, if desired.