Skip to main content

Cajun-Style Sautéed Shrimp #KitchenMatrixCookingProject


Today is our third post of April for our Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about the year-long project: here. This month, Wendy from A Day in the Life on the Farm chose the recipes.

This week, she selected 'Sautéed Shrimp + 3 Ways'. You can read Bittman's shrimp recipes online if you don't have a copy of the cookbook. You'll notice that the sautéed options are: Garlic and Saffron, Fermented Black Beans, and Caper and Olives. Whoops. I didn't read the recipe planner very carefully, opened up the cookbook, and told my trio to pick the shrimp recipe they wanted to try.

They selected 'Cajun'. It wasn't until today that I realized that that fell under the broiled list and, so, not one of Wendy's sautéed choices. Yikes. Well, my boys had their hearts set on Cajun, so I went Cajun and just tossed it in the pan instead of in the oven. So...slightly adapted!

All the Sautéed Shrimp


Cajun-Style Sautéed Shrimp

Ingredients
  • 1/4 C olive oil
  • 3 cloves garlic, peeled and pressed
  • 1/2 t cayenne pepper
  • 1/2 t paprika
  • 1/2 t smoked paprika
  • 1 T freshly squeezed lemon juice
  • 1 pound shrimp, peeled and deveined
  • lemon wedges for serving


Procedure
Pour olive oil into a large skillet over medium-low heat. Add garlic and cook until golden, but not browning. Stir in shrimp, paprika, smoked paprika, and cayenne. After they turn opaque on one side, flip them over and drizzle with the lemon juice. Cook until they are opaque on the second side. Serve immediately with lemon wedges on the side.

Comments

  1. Nice adaptation! Sounds delicious. That's pretty much the spirit of the book, right?

    ReplyDelete
  2. Did I choose sautéed LOL...I thought I just chose Shrimp. I didn't saute mine either. Between you losing your book and my losing my mind we make quite the team. Haha.....

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir