Cajun Shrimp Recipe
pink shrimp, poached eggs, avocado, hollandaise
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Ingredients
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Cajun Shrimp
Poached Eggs
Hollandaise Sauce
Assembly & Garnish
Method
Cajun Shrimp
- 1
Prepare and season shrimp
Peel and devein shrimp if needed, pat dry with paper towels. In a bowl, toss shrimp with Cajun seasoning, smoked paprika, minced garlic, salt, black pepper, and lemon juice until evenly coated. Let sit 5–10 minutes to absorb flavors.
- 2
Cook shrimp
Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add seasoned shrimp in a single layer and cook 1–2 minutes per side (depending on size) until pink and opaque with a slight golden sear. Total cook time about 3–4 minutes. Remove from heat, stir in chopped parsley, and squeeze a little extra lemon if desired. Keep warm.
Poached Eggs
- 3
Bring poaching water to simmer
In a wide saucepan, bring 6 cups water, 2 tsp white vinegar, and 1/4 tsp salt to a gentle simmer (small bubbles, not a rolling boil). Reduce heat so surface is calm but hot.
- 4
Poach the eggs
Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon, then gently slide one egg at a time into the center. Poach 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, blot on paper towel, and keep warm on a plate or in a shallow bowl of warm water while finishing other components.
Hollandaise Sauce
- 5
Prepare double-boiler
Set a heatproof bowl over a pot of barely simmering water (bowl bottom should not touch water). Keep the water at a gentle simmer.
- 6
Whisk yolks
Whisk 3 egg yolks with 1 tablespoon lemon juice and 1/2 tsp Dijon mustard (if using) in the bowl until slightly thickened and pale, about 1–2 minutes.
- 7
Emulsify with butter
Slowly drizzle the hot melted butter into the yolk mixture while whisking constantly. Add the butter in a thin, steady stream so the sauce emulsifies and thickens. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen it. Continue until all butter is incorporated and sauce is glossy.
- 8
Season hollandaise
Remove from heat and stir in 1/8 tsp cayenne and 1/4 tsp salt. Taste and adjust lemon, salt, or cayenne as needed. Keep warm (do not overheat or it will separate).
Assembly & Serve
- 9
- 10
Plate components
On each toasted muffin half (or slice), spread a layer of mashed avocado. Divide the warm Cajun shrimp among the muffin halves (about 4–5 shrimp per half depending on size).
- 11
- 12
Garnish and finish
Sprinkle extra chopped parsley and a pinch of smoked paprika or Cajun seasoning over the hollandaise for color. Serve immediately with lemon wedges and optional hot sauce on the side.
