Cajun Shrimp with Remoulade Sauce
Quick cooking shrimp and an easy to mix sauce means appetizers are just minutes away.
Sauce
- ½ cup mayonnaise
- 1 Tbsp. grainy mustard
- 1 Tbsp. green onion, chopped
- 1 Tbsp. parsley, chopped
- ½ tsp. hot sauce
- ½ tsp. lemon juice
- ½ tsp. Worcestershire sauce
- ¼ tsp. grated garlic
- ⅛ tsp. Kosher salt
- ⅛ tsp. ground black pepper
Shrimp
- 1 lb. 16/20 raw shrimp, peeled and deveined
- 2 tsp. Cajun spice blend
- 2 Tbsp. butter
Directions:
- In a bowl mix together sauce ingredients. Refrigerate until ready to serve.
- Toss shrimp with spice blend. Heat a large skillet over medium heat; melt butter. Add shrimp, cook 2-3 minutes; flip and continue to cook 1-2 minutes until shrimp are pink and cooked through.
- Shrimp can be served warm or allowed to cool completely. Serve with sauce.
- Refrigerate leftovers.