Cajun Sautéed Shrimp

Southern Living
Serve shrimp over toasted garlic bread slices with a tossed green salad for a relaxed Cajun supper. If six servings are too many for your family, dish up leftover shrimp over plain grits.
Makes 6 servings


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2 pounds unpeeled, large raw shrimp*
2 tablespoons butter
1/2 sweet onion, diced
1 tablespoon chopped fresh or 1 tsp. dried basil
1 tablespoon chopped fresh or 1 tsp. dried oregano
1 bay leaf
1/2 teaspoon salt
1/4 to 1/2 tsp. ground red pepper
1 garlic clove, chopped


Prep: 20 Minutes
Cook: 12 Minutes

1. Peel shrimp, and, if desired, devein.

2. Melt butter in a large skillet over medium-high heat; add onion and next 5 ingredients, and sauté 5 minutes or until onion is tender. Stir in garlic, and sauté 1 more minute.

3. Stir in shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf.

*2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.

Created date

May 2007