This cajun shrimp recipe is a family favorite of many, many years. It’s super easy and tasty. Quickly make the sauce, pour, bake, suck, peel, eat.
This recipe has been in my husband’s family for many, many years and it’s always been credited to Uncle Abe. Recently Uncle Abe passed away. Never have I heard that man’s name mentioned without the words “he’s a great guy” after it. And he was a great man.
I’m not sure how this recipe came to be Uncle Abe’s but every time we eat it, we will raise a glass to that “great guy” and remember him. Since we eat this almost monthly, I don’t think he will ever be far from our minds.
This not a complicated recipe and I dare say I would consider it low carb and paleo! It’s basically peel and eat shrimp in a rich, spicy sauce. Below is the frozen shrimp that we always use.
My father in law always buys it on sale because this is one of his favorite meals. He likes to buy large size shrimp and it does taste better for this recipe. Also it’s very important that they are raw and with the shells on.
Below is the shrimp with the sauce poured on top. I would have put a few more lemon slices on if I had them but it’s not crucial. The sauce is a mixture of butter, garlic, rosemary, worcestershire sauce, lemon juice, pepper, salt and did I mention butter? There is a lot of butter.
You just melt the butter on the stove along with the rest of the ingredients and cook for a few minutes. Then you pour it over the shrimp, top with lemon slices and cook for about 20 minutes until the shrimp is cooked. I sometimes mix them around half way through to make sure they are all cooked well.
And this is how we eat them. In a bowl with a piece of Italian or crusty bread to soak up the juices. First you suck the juices from the head of the shrimp, peel it and eat it. Next your dip your bread in the buttery goodness on your plate or bowl. Yum! It’s so good.
Oh yeah, you need a big bowl for the shells and a glass of wine or a bottle of beer to toast one of your favorite uncles who will be very missed. Thanks Uncle Abe.
Uncle Abe's Cajun Shrimp
This cajun shrimp recipe is a family favorite of many, many years. It's super easy and tasty. Quickly make the sauce, pour, bake, suck, peel, eat.
- 4 sticks of butter
- 1/2 cup Worcestershire sauce
- 4 Tablespoons ground black pepper
- 1 teaspoon ground rosemary (you can crush regular rosemary)
- 2 teaspoons Tabasco
- 2 teaspoons sea salt
- 3 cloves garlic, minced
- 2 lemons juiced
- 2 lemons sliced
- 6 lbs raw shrimp in the shells.
Preheat oven to 400 degrees.
If the shrimp is frozen, make sure it has thawed.
On the stove add all the ingredients except the shrimp and the lemon slices.
When the butter is melted, mix well and turn off the heat.
Pour some of the sauce on the bottom of a large baking dish.
Add the shrimp in a even layer.
Top with the rest of the sauce and cover with lemon slices.
Bake until the shrimp are cooked through. About 20 minutes.
Half way through mix the shrimp around.
You know they are down when the shrimp change color.
Serve with crusty bread to soak up the juices.
NOTE: We usually make about a pound of shrimp per person and that ends up being a lot. This recipe is easy to make in smaller quantities.