Try this delicious Cajun shrimp recipe Louisiana style; it is full of flavor thanks to all the ingredients included in the traditional cajun. This version has a special touch with the rich Huichol® Spicy Sauce. All your guests will want to have seconds of these shrimp!
3 sprigs thyme, fresh, for cooking the potatoes and corn
3 cups new potatoes, halved
4 ears yellow corn, in thirds
1 kilo shrimp, large, clean, and peeled
1 cup butter, melted
1 teaspoon onion powder, for the cajun
1 teaspoon garlic powder, for the cajun
3/4 teaspoons ground black pepper, for the cajun
3/4 teaspoons ground white pepper, for the cajun
2 tablespoons paprika, for the cajun
1/2 teaspoons oregano, for the cajun
1 teaspoon dried thyme, for the cajun
1/2 teaspoons parsley, for the cajun
2 tablespoons garlic, finely chopped
500 grams smoked sausage, sliced
salt
pepper
cilantro, finely chopped, for garnish
lemon, in quarters, for garnish
Salsa Huichol® hot sauce, for garnish
Preparation
30 mins
20 mins
Low
Boil water in a pot, then add salt, thyme, and potatoes, cook for 8 minutes or until slightly tender. Remove the potatoes from the water and set aside. In the same pot, cook the corn for 4 minutes, remove from the water and set aside.
Mix the shrimp with the Huichol® Spicy Sauce in a large bowl, then pour in the melted butter, add onion powder, garlic powder, black pepper, white pepper, paprika, oregano, thyme, dried parsley, garlic, smoked sausage, potato and combine with a spoon, being careful not to break the ingredients and until everything is completely coated with the cajun mix. Finally, add the corn and finish mixing.
Preheat the oven to 200 °C.
Place the mixture on a semi-deep baking tray lined with parchment paper and suitable for the oven. Bake the cajun shrimp at 200 °C for 15 minutes.
Serve the shrimp on the same tray, garnish with finely chopped cilantro, accompany with yellow lemon and Huichol® Spicy Sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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