Cajun Shrimp

Cajun Shrimp served with Corn Maque Choux and Red Beans & Rice

“These are some of the best shrimp I’ve ever had. Casey would make it for barbecues at work. It is very easy to make, though I was never able to make it quite the same as he would. Along with Carl’s Gumbo recipe, it was a favorite among all the electricians at the cement plant.” – Stephen Ferre

Cajun Shrimp

Course: Main Courses – Fish & Seafood
Cuisine: Cajun


  • 1/2 Cup Green Onions Chopped
  • 1/4 Cup Butter
  • 2 Pounds Shrimp
  • 2 Cloves Garlic Minced
  • 1 1/2 Tablespoons Cajun Mix Or Double Blackened Seasoning
  • 1 1/2 Tablespoons Blackened Redfish Magic (Chef Paul Prudhommes Seasonings)
  • 1 Teaspoon Dry Mustard
  • Dash Cayenne Pepper
  • 1/3 Cup White Wine


  • Sauté onions in butter. Throw in shrimp, after a couple minutes or when shrimp turns pink, add the garlic and seasonings. Cook for a minute or two, mixing the shrimp and seasonings well.
  • Deglaze with the wine and let simmer for about three minutes.


If you put the garlic in at the start, I think it makes the dish taste too salty.

2003 Recipe – Casey Moore