It’s almost Mardi Gras time and what better way to start celebrating then with a spicy shrimp dish!
My Spicy Cajun Mardi Gras Shrimp are beyond delicious.
When you mix butter, spices, more butter, lemon and shrimp, it’s about to be a party in your mouth.
First, we need shrimp!
The bigger the better is what I always say when it comes to shrimp.
These are “large” but I beg to differ, they look medium to me.
Go with extra large shrimp if possible.
Next, slice up some smoked sausage.
If you have the Louisiana brand of smoked sausage available then you’re one lucky person.
I was out of Louisiana sausage so I went with my local store brand of smoked sausage.
I will be restocking up on my Louisiana sausage when my mother heads to Louisiana at the end of the month.
Lastly, all you do is make up a sauce of hot sauce, lemon juice, parsley, garlic, Worcestershire, butter, olive oil, and loads of spices.
Mix everything together and toss the shrimp and sausage in the sauce.
Bake at 400 degrees for about 25 minutes and that’s all folks!
Now it’s time for the good part!
Serve with a side of crusty bread and loads of fresh sliced lemon and dip baby dip.
The sauce, that’s all the words I have, the sauce is where it’s at!
- 2 lbs jumbo shrimp, deveined
- 1 lb smoked sausage, sliced
- 3 lemons
- 3 cloves garlic
- 1 stick butter, melted
- 1 cup extra virgin olive oil
- 1/2 cup hot sauce
- 1/4 cup Asian chili sauce
- 1/4 cup parsley, chopped
- 2 tablespoons Worcestershire sauce
- 1/2 tablespoon creole seasoning
- 1/2 tablespoon garlic powder
- 1/2 tablespoon oregano, crushed
- 1/2 tablespoon paprika
- 1/2 tablespoon black pepper
- Preheat oven to 400 degrees.
- Devein shrimp, do not peel.
- Slice sausage.
- Place shrimp and sausage in a greased casserole dish. Top with melted butter.
- Juice 1 1/2 lemon and place into a blender, add remaining ingredients and spices, blend well.
- Pour hot sauce liquid over shrimp, mix well and bake at 400 degrees for about 25 minutes.
- Remove from oven, garnish with sliced lemon wedges and serve with crusty bread.
You can add about 6 baby red potatoes and 6 corn on the cob cut in 1/2 to the recipe.
Slice potatoes in half and boil for about 10 minutes before adding to the shrimp mixture. Add corn the last 5 minutes of boiling time to the potatoes. Add both ingredients to the shrimp mixture. I would suggest doubling the sauce recipe if you add corn and potatoes.
- Serving Size: 4