Shocking as it will be to many, until this week I had never cooked shrimp. I do not like shrimp. In fact the closest thing to seafood that I like is deep-fried catfish. I do not even like the smell of seafood. I’ve learned to tolerate it a little more as I have “aged,” but I was concerned our marriage might be in trouble early on. (Side Note: We will celebrate 24 years of marriage on Monday, August 26th.) Jonathan ordered shark fajitas at a restaurant and the smell was so overpowering…. but I managed. Rachel and Jonathan both love shrimp. They love to go to a local restaurant, Austin’s, on Tuesday nights and eat spicy shrimp. Then, we were at some friends a couple of weeks ago and she cooked frozen shrimp in the oven. Jonathan and Rachel said it was tasty so here I went!
It can be difficult to cook something you don’t eat because you don’t know if the taste is off (I’m a cook and add a little this and that kind of gal) or if it is fully cooked for that matter. I scoured the internet and then combined a few recipes to come up with my own. Purchasing the shrimp was my first challenge because I didn’t know if it was supposed to be shelled, peeled, declawed – whatever! I managed. This is the recipe I came up with:
One 1 lb bag of frozen shrimp (peeled)
1 stick of butter (or margarine)
1 tsp. minced garlic
1 T. Who Dat’s Cajun Seasoning
1 T. lemon juice
1/4 cup shredded Parmesan cheese
On large baking sheets with sides, spread the shrimp in a single layer. First, I ran cold water over the shrimp in a colander and patted dry. This removed any ice or shells. Then, I took my little Oskar (mini food processor that is 24 years old because it was a wedding gift!)
and mixed the butter, garlic, Cajun seasoning and lemon juice together. I crumbled the butter mixture over the shrimp. I cooked at 375 for 15 minutes and then I turned it and sprinkled with Parmesan cheese. I cooked for 10 more minutes. Jonathan and I decided it was done. I served it in a bowl and Rachel and Jonathan said it was excellent. There were no leftovers.
This recipe does closely resemble one from the Pioneer Woman with different seasonings.