Ingredients:

  • 5 lbs Large Shrimp/Prawns (Raw, peeled, deveined)
  • 2 Tbsp Cajun Seasoning Mix
  • 2 Tbsp Olive Oil
  • Kosher Salt & Black Pepper (To taste)
  • 1 stick (8 Tbsp) Unsalted Butter (cubed)
  • 6 large cloves Fresh Garlic (Finely minced)
  • 1 Tbsp Lemon Juice (Freshly squeezed)
  • ½ tsp Hot Sauce (Optional, e.g., Tabasco)
  • ¼ cup Fresh Parsley (Chopped)

Instructions:

  1. Pat the peeled and deveined shrimp completely dry using paper towels. This is vital for achieving a good sear rather than a steam.
  2. In a bowl, toss the shrimp with 1 tablespoon of olive oil and the entire amount of Cajun seasoning. Ensure every piece is well coated.
  3. Place a large frying pan over medium-high heat. Add the remaining 1 tablespoon of olive oil. The oil should be shimmering but not smoking.
  4. Add half the seasoned shrimp to the hot pan in a single layer. Cook undisturbed for 1.5 to 2 minutes until the edges turn pink.
  5. Flip the shrimp and cook for another 1 minute. They should be pink and just curled. Remove the cooked shrimp immediately to a clean plate and repeat with the second batch.
  6. Reduce the heat to medium-low. Add the cubed unsalted butter to the same pan.
  7. Once the butter is melted and foaming, add the minced garlic. Sauté gently for 60 to 90 seconds until fragrant. Do not let the garlic brown or burn.
  8. Stir in the lemon juice and the optional hot sauce. Stir for 30 seconds until slightly emulsified. Taste the sauce and adjust salt and pepper if necessary.
  9. Return all the seared shrimp to the pan with the garlic butter sauce. Toss gently using tongs for about 30 seconds to fully coat the shrimp and warm it through.
  10. Remove from the heat. Stir in three-quarters of the fresh chopped parsley.
  11. Transfer the shrimp and all the luscious sauce to a serving dish. Garnish with the remaining fresh parsley and serve immediately, ideally with crusty bread.