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Prawn

Flamin' Cajun Shrimp

Tender and garlicky, fiveandspice's shrimp skew more towards gumbo than other boozy shrimp dishes like scampi or shrimp with beurre blanc. There's a subtle background tingle of cayenne, and fiveandspice capitalizes on both the fragrance of lemon zest and the gentle astringency of its juice. Worcestershire sauce and paprika give the sauce an earthy quality, while the Cognac envelops the shrimp like a warm, sweet blanket. We love any recipe that embraces the ritual of peel-and-eat, and like fiveandspice, we suggest serving this with plenty of crusty bread to sop up the sauce.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 teaspoon sweet paprika
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 1/2 lemon, zest of
  • 30 large shrimp, shell-on
  • 5 tablespoons butter, cut into chunks
  • 4 cloves of garlic, finely minced
  • 1 tablespoon shallot, finely minced
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons worcestershire sauce
  • 1/4 cup cognac (or brandy)

Directions

  1. In a bowl, combine the shrimp with the spices and the lemon zest. Toss the shrimp to coat it well.
  2. In a large frying pan, heat 2 tablespoons of butter over medium-high heat until foaming. Stir in the garlic, shallot, lemon juice, and Worcestershire sauce. Sauté for about 2 to 3 minutes, until the garlic and shallot have softened. Then, add the shrimp and sauté until they just turn pink, about 3 minutes.
  3. Carefully tilt the pan away from you, pour in the cognac with a ladle and use a long match or one of those lighters with a long handle to light the cognac. Let it blaze itself out—this should only take 15 or so seconds. I once had a friend add way too much cognac to a flambe and the fire just kept going and going...if this happens, please just blow it out!
  4. Take the pan off the heat and stir in the remaining butter until melted. Serve with lots of crusty French bread, a big green salad (and heck, why not eat that with your fingers too?!) and some cold beer.