Shrimp with Cajun Butter

Main Course

Recipe reprinted from the July/August 2012 issue of Louisiana Kitchen & Culture

Serves 6


Self-Basting Grilled Shrimp

  • 36 jumbo Louisiana headless shrimp (about 3 pounds)
  • Cajun Butter (recipe follows )
  • 6 10-inch metal or water-soaked wooden skewers

Cajun Cabin Butter

  • 2 sticks butter, at room temperature
  • 1 teaspoon salt
  • 1 pinch each black pepper and ground red pepper or cayenne
  • 1 tablespoon chopped fresh chives
  • 1 tablespooon chopped fresh parsley
  • 1 small lemon, zested and juiced
  • 1/4 cup finely grated Parmesan cheese

Shrimp with Cajun Butter


Click image to enlarge


For the butter:
Combine butter, salt, black pepper, and red pepper in a medium-sized bowl; whisk until smooth. Add chives, parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and Parmesan cheese; whisk until blended. Cover and let sit for at least 20 minutes.

For the shrimp:
Using sharp kitchen shears, cut through shrimp shell along backs of shrimp, stopping just before tails; devein. Rinse under running water and pat dry. Carefully peel back shrimp shell on both sides and stuff each shrimp with Cajun Cabin Butter. Thread onto skewers, six shrimp per skewer.

Preheat grill to medium heat. Grill, uncovered, for 6 to 8 minutes or until shrimp turn pink, turning once. Do not overcook.

Serve immediately.

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