Ingredients:

  • 5 lbs Shrimp (Raw, peeled, deveined, large)
  • 2 Tbsp Cajun Seasoning Mix
  • 1 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt
  • 2 Tbsp Olive Oil (for searing)
  • 6 Tbsp Unsalted Butter (cubed, cold)
  • 4 cloves Garlic, finely minced
  • 1/4 cup Dry White Wine (or chicken/veg broth)
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the dried shrimp with the Cajun seasoning mix, smoked paprika, and kosher salt until evenly coated.
  2. Heat the Pan: Add the olive oil to the large skillet over medium-high heat. Wait until the oil is shimmering and almost smoking.
  3. Sear the Shrimp: Add the seasoned shrimp in a single layer (work in batches if your pan is too small). Sear for 1.5 to 2 minutes per side until pink, opaque, and a lovely deep red crust forms. Immediately transfer the shrimp to a clean plate, reserving any oil/fond left in the pan.
  4. Sauté the Garlic: Reduce the heat to medium-low. Add 4 Tbsp of the unsalted butter to the pan. Once melted, add the minced garlic and sauté gently for 30–60 seconds, until fragrant but not browned.
  5. Deglaze: Pour in the white wine (or broth). Scrape up any browned bits (fond) from the bottom of the pan using a wooden spoon. Allow the wine to reduce rapidly for about 1 minute.
  6. Emulsify the Butter: Remove the pan from the direct heat. Whisk in the remaining 2 Tbsp of cold butter, one cube at a time. This emulsifies the sauce, making it thick and glossy. Stir in the fresh lemon juice and adjust seasoning.
  7. Combine and Serve: Return the seared shrimp and any accumulated juices from the resting plate back into the sauce. Toss gently for about 30 seconds to coat and reheat. Remove from heat, stir in the fresh parsley, and serve immediately with crusty bread or grits.