Cajun shrimp is easy dish with French, Southern influences

Cajun cooking is a combination of French and Southern cuisine. This easy recipe for Cajun Shrimp uses prepared Cajun spice seasoning and beer to flavor the shrimp.

Although Cajun and Creole cooking differ in many respects, rice is an important staple in both. Red beans and rice is a basic Creole dish that completes this meal.

Serve with a green salad.

Helpful Hints:

— Look for raw, peeled, deveined shrimp in the seafood department or frozen food section.

— Minced garlic can be found in the produce section. Two crushed medium garlic cloves, can be used instead.

— Look for diced onion and tomato in the produce section of the supermarket.

— If Cajun seasoning is not available, use a chili seasoning or one for blackening fish or meat instead.


— Make rice and beans.

— Make shrimp

Shopping List:

To buy: 3/4 pound large raw, peeled and deveined shrimp, 1 bottle Cajun spice seasoning, 1 bottle Worcestershire sauce, 1 bottle/can beer, 1 jar minced garlic, 1 small bottle hot pepper sauce, 1 package microwave brown rice, 1 can reduced-sodium red kidney beans and 1 bunch parsley (optional).

Staples: olive oil, cornstarch, salt and black peppercorns.



Recipe by Linda Gassenheimer

2 teaspoons olive oil

2 teaspoons minced garlic

1/2 tablespoon prepared Cajun spice seasoning

3/4 pound large raw, peeled and deveined shrimp

2 teaspoons Worcestershire sauce

3/4 cup beer

2 teaspoons cornstarch

2 tablespoons cold water

2 tablespoons chopped parsley (optional)

Hot pepper sauce

Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add garlic, Cajun spice seasoning and Worcestershire sauce. Sauté 30 seconds. Add shrimp and sauté 2 minutes. Remove shrimp to a plate, raise heat to high and add beer. Reduce beer for 2 minutes. Mix cornstarch with water and add to beer. Stir to thicken sauce, about 1 minute. Remove skillet from heat and add shrimp. Sprinkle parsley on top. Serve with hot pepper sauce on the side. Makes 2 servings.

Per serving:247 calories (20 percent from fat), 5.4 g fat (0.8 g saturated, 2.3 g monounsaturated), 276 mg cholesterol, 35.1 g protein, 8.9 g carbohydrates, 0.4 g fiber, 751


Recipe by Linda Gassenheimer

1 package microwave brown rice (1 1/2 cups cooked)

1 cup canned reduced-sodium red kidney beans, rinsed and drained

Several drops red pepper sauce

2 teaspoons olive oil

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 1/2 cups rice and reserve remaining rice for another time. Place beans in a bowl and add several drops hot pepper sauce. Toss well. Add the rice to the beans with oil and salt and pepper to taste. Toss well.

Yield 2 servings.

Per serving: 244 calories (23 percent from fat), 6.1 g fat (1.1 g saturated, 2.7 g monounsaturated), no cholesterol, 5.3 g protein, 41.8 g carbohydrates, 3.2 g fiber, 27 mg sodium.


Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at

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