Cajun Shrimps

Cajun Shrimps

Cajun Shrimps

Well, today there are no chiles, kinda sorta. I found some beautiful head on shrimps at the local market so, viola, cajun shrimps for dinner.

We all have pet peeves that drive us nuts. Our youngest son, Knothead, has a thing about the use of words shrimps and bacons. It absolutely drives him up a wall when people talk about shrimps and bacons. I remember one day we went to a restaurant and the waitress very politely asked him “How many bacons would you like with that?” We thought he was going to strip a gear! He couldn’t be ugly to the sweet woman. Neither could he lecture her on the use of the English language. We could see the volcano boiling deep within as he struggled to control himself when he politely smiled and finally said I would like 2 bacon with my breakfast, please. Of course, Emeril had no chance on his TV show and every time Emeril would talk about shrimps Knothead would start lecturing the TV knowing full well the TV would not argue with him and he would have the final say. Of course, Emeril continues to use the word shrimps to Knothead’s great disdain.

According to Knothead, the plural of shrimp is shrimp, like 1 shrimp, 2 shrimp, etc. Using the Queens English, as opposed to the US English, however, shrimps is the plural of shrimp. Further, Meriam-Webster Dictionary and Oxford Dictionary both now recognize “shrimps” as the third-person singular present, plural of shrimp. At the worldly age of 21, Knothead is rather traditional in his scope and rejects both Meriam-Webster and Oxford Dicitionaries’ inclusion of shrimps as a plural of shrimp using something along the following thought process:

“Shrimps is simply not the plural of shrimp. Period. End of story. It really doesn’t matter how many uneducated people repeat it. Why should it change because the uneducated don’t know English grammar and spelling?”

Because he makes such a big deal about it, we like to play with him. 😀 So, this post on Cajun Shrimps is for the Knothead. 😛 It’s also lip smackin’ good, has some of our homegrown leeks and easy to make. Here’s what we did.

Ingredients

For the Shrimps

  • 2 lbs shrimps, head on
  • 1 stick butter
  • 2 cups onion, medium dice
  • 1 bell pepper, medium dice
  • 1 cup small leeks, sliced (can substitute with 1/2 cup sliced green onions if you don’t have small leeks)
  • 1/2 Tbsp sea salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp sweet paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp fresh thyme
  • 1 clove garlic, minced
  • 1/2 Tbsp flour
  • 1-3/4 cup shrimp stock (recipe follows)
  • 1/4 cup brandy
  • 2 Tbsp parsley, chopped
  • 1 Meyer lemon, juiced and zested
  • Hot Sauce (your preference), to taste
  • cooked rice

For the Shrimp Stock

  • Heads and shells from shrimps
  • 1 Laurel bay leaf
  • 1 whole clove
  • 6 whole black peppercorns
  • water

Instruction

For the Shrimp Stock

Before you do anything else, clean and shell the shrimps. Put the shells into a large pot and add 1 Laurel bay leaf.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add 1 whole clove

© 2013 REMCooks.com
© 2013 REMCooks.com

and 6 whole peppercorns

© 2013 REMCooks.com
© 2013 REMCooks.com

Cover with water.

© 2013 REMCooks.com
© 2013 REMCooks.com

Place over medium-high heat and bring to a simmer.

© 2013 REMCooks.com
© 2013 REMCooks.com

Simmer for roughly 30 minutes and strain.

© 2013 REMCooks.com
© 2013 REMCooks.com

You only need 1-3/4 cups and this will leave you about 1 qt extra. This freezes remarkably well so keep it and freeze it for later uses.

For the Shrimps

Add the butter to a large chef’s pan over medium high heat.

© 2013 REMCooks.com
© 2013 REMCooks.com

Heat until the butter is melted and bubbling.

© 2013 REMCooks.com
© 2013 REMCooks.com

Now add black pepper, paprika

© 2013 REMCooks.com
© 2013 REMCooks.com

cayenne pepper and thyme

© 2013 REMCooks.com
© 2013 REMCooks.com

Add onions

© 2013 REMCooks.com
© 2013 REMCooks.com

Saute the onions for 3 minutes, then add garlic

© 2013 REMCooks.com
© 2013 REMCooks.com

Add the bell pepper

© 2013 REMCooks.com
© 2013 REMCooks.com

Add salt and toss

© 2013 REMCooks.com
© 2013 REMCooks.com

Add flour

© 2013 REMCooks.com
© 2013 REMCooks.com

Stir to incorporate and add shrimp stock

© 2013 REMCooks.com
© 2013 REMCooks.com

Add lemon juice

© 2013 REMCooks.com
© 2013 REMCooks.com

Brandy

© 2013 REMCooks.com
© 2013 REMCooks.com

lemon zest

© 2013 REMCooks.com
© 2013 REMCooks.com

Now add the hot sauce.

© 2013 REMCooks.com
© 2013 REMCooks.com

Let simmer for 3 minutes to blend the flavors and allow the flour to cook out. Now, add the shrimps.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add leeks (or green onions)

© 2013 REMCooks.com
© 2013 REMCooks.com

Cook for 4 minutes or until the shrimps are done. Finish with chopped parsley.

© 2013 REMCooks.com
© 2013 REMCooks.com

To serve

Place a mound of rice in a bowl. Spoon the shrimps around the rice.

© 2013 REMCooks.com
© 2013 REMCooks.com

Serve & enjoy!

Cajun Shrimps

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12 thoughts on “Cajun Shrimps”

    1. Thanks, Conor. Hmmm…17 pouring shots, eh? I wasn’t even counting, just trying to keep the Baby Lady on her toes. 😉 She loves it when she catches a tossing shot so I always have to use them in the post. 🙂 It would be horribly unappreciative of me not to.

  1. Though I agree with Knothead, I’m a firm believer that it is every parent’s duty to embarrass his/her children and yank their chain. Kudos in that regard, Richard, and this dish of yours sounds like a winner. Very nicely done.

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