Cajun Fire Shrimp Recipe

Marinate shrimp

Pat the shrimp dry with paper towels. In a medium bowl combine shrimp, salt, pepper, smoked paprika, Cajun seasoning and olive oil. Toss to coat thoroughly and let sit at room temperature for 10–15 minutes while you prepare the sauce.

Sweat aromatics

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Build the tomato sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed or chopped tomatoes and the Cajun tomato sauce. Stir to combine.

Deglaze and simmer

Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes. Add the stock, hot sauce (or cayenne), and sugar. Bring to a gentle simmer and cook uncovered 6–8 minutes to thicken slightly and meld flavors. Taste and adjust seasoning with salt, pepper and lemon juice.

Cook the shrimp

Push the sauce to the side of the pan (or transfer briefly to a bowl if your pan is small). Increase heat to medium-high and add the remaining 2 tablespoons butter to the empty space. Add the marinated shrimp in a single layer and sear 1–1.5 minutes per side until pink and just opaque (do not overcook). If your pan is large enough, you can add shrimp directly into the sauce and cook there for about 2–3 minutes, stirring gently.

Combine and finish

Return shrimp to the sauce if you seared them separately. Reduce heat to low, stir to coat shrimp in the sauce. Taste for seasoning. Stir in the 1 tablespoon cold butter to finish the sauce, which will give it a glossy, rich texture. Simmer 1 minute more so butter melts through.

Garnish and serve

Remove from heat. Sprinkle with chopped parsley and sliced green onions. Serve immediately with crusty bread, rice, or pasta to soak up the sauce.