Collin Goodine

Special to The Lake Report

Whether your desire is lobster, crawfish, shrimps or langoustine, these beautifully sweet crustaceans are a treat at the table. A few weeks ago I brought you a nice recipe with the leftover shells of the lobster, so this week I thought I would talk a little bit about shrimp.

Since farmed shrimp are getting a bad rap, I figured it was an opportune time to share one of my favourite dishes. This Cajun shrimp recipe was one of the first items I made as a line cook on the hot apps station. This is a crowd pleaser for sure and will grace your table for years to come.

If you are not a fan of the butter, feel free to omit. Instead, use a little coconut milk and add a bit more spice.

Cajun Shrimp

Ingredients:

21-25 black tiger shrimps, peeled and deveined (wild preferred)

1/2 tsp cayenne

1 tsp paprika

1 tsp garlic puree

2 pinches cumin

2 pinches salt

1 pinch pepper

2 tsp olive oil (for shrimp mix)

1/2 pint cherry tomatoes

1 red bell pepper

1/2 medium red onion

2 tsp olive oil (for saute)

1 cup white wine

2 tbsp lemon juice

1 tbsp honey

1/4 lb butter (in small cubes)

2 tbsp parsley

Directions:

Toss shrimps and seasonings in a bowl with olive oil and set aside in the fridge until ready to use.

Cut cherry tomatoes in half. Small dice the pepper and red onion. Chop parsley.

In a large pan heat olive oil and sautee the peppers and red onion.

Add the seasoned shrimp mixture. Cook while continuously moving the shrimps to avoid sticking.

After about two minutes of cooking add the white wine to deglaze the pan. Simmer until the shrimp is fully cooked.

Remove the shrimps into a separate bowl.

Turn up the heat to reduce the wine, add the lemon juice and honey.

Once the liquid is reduced by half, turn the heat down to a simmer.

Slowly add the butter in small cubes one at a time, stirring constantly. This will thicken the sauce (monte au beurre).

Add the shrimps, parsley and the cherry tomatoes.

Toss once or twice and serve with French bread.