Cajun Sautéed Shrimp

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By Chef Jim

Story Published: Nov 2, 2011 at 8:23 AM MDT

Story Updated: Dec 14, 2011 at 10:16 AM MDT

1 tsp. cayenne pepper
1 tsp. freshly ground black pepper
1 tsp. salt
1/4 tsp. crushed red pepper flakes
1 tsp. paprika
1 tsp. crushed dried rosemary
1/2 tsp. dried thyme
1/2 cup unsalted butter
1 pound raw shrimp, peeled and deveined
1 cup dark beer
1/2 cup shrimp stock (recipe follows)
2 tsp. fresh lemon juice
1 Tbsp. cornstarch, made into a slurry with 1 tsp. water

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Combine the cayenne, black pepper, salt, red pepper flakes, paprika, rosemary and thyme. Melt the butter and add the seasonings. Cook until bubbly.

Add the shrimp and coat with the butter mixture. Cook about 1 minutes. Add the beer and shrimp stock and cook for an additional 2 to 4 minutes, depending on the size of the shrimp. Add the lemon juice and cornstarch slurry to thicken for about another minute. Serve over rice.

To make shrimp stock, sauté shells in butter until they turn opaque orange/red. Place in a sauce pot and cover with water. Add 8 whole black peppercorns and 2 or 3 sprigs of fresh thyme. Bring to a boil, reduce to a simmer and continue simmering for 30 minutes. Add hot water as needed to maintain quantity.

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