Cajun French: le vent (lu von) – wind
We saw a recipe where the shrimp were peeled and deveined with the head and tail remaining. Sounded interesting so we decided to give it a try. Laurie is the shrimp peeler so she began. It is not difficult just time consuming, thankfully we only had a dozen to “peel”. There are two advantages to shrimp peeled in this manner; plates beautifully and eats easily.
This dish reminds us of lazy days enjoying meals on the dock with gentle cooling breezes.
Mais C’est Bon!
Enjoy!!
Bay Breeze Shrimp
2 servings
Sauce
- 3 Tbl fresh lemon juice
- 5 oz olive oil
- 1/3 cup chopped parsley
- 1 Tbl garlic, finely chopped
- Salt and pepper to taste
Pour lemon juice in small bowl. Slowly pour oil olive into lemon juice while whisking briskly. After combined, add parsley, garlic, salt and pepper. Mix well and set aside.
Rice
- 1 cup cooked Cajun jasmine rice
- ½ red bell pepper, chopped
- 1/4 cup fresh parsley, chopped
- olive oil
Coat bottom of pot with olive oil. Sauté red bell pepper until just tender. Add cooked rice and heat. Turn off heat and cover.
Shrimp
- 1 #shrimp (10-12)
- ¼ cup olive oil
- Salt
- Cayenne
- Paprika
Peel and devein shrimp leaving heads and tails on.
Heat olive oil in heavy skillet to medium high.
Place shrimp single layer in skillet. Season with salt and cayenne.
Cook shrimp 1-2 minutes then turn.
Season with generous amount of paprika.
Cook two minutes and turn one more time.
Pour sauce on shrimp, turn heat up and bring to a boil.
Once boiling turn heat down, toss shrimp, and turn heat off.
Plating
Place ½ cup rice mixture into a mold. Turn upside down in center of wide soup bowl.
Place shrimp around rice and spoon sauce over shrimp.
Serve with fresh bread.
