Cajun Shrimp & Broccoli
By Poog • 16:13 on Thursday, February 06, 2003 • Comment
This is a tasty and seemingly healthy dish which actually contains a great deal of butter. Mmmmm, butter. It relies for its taste on a specific brand of hot sauce, which can be found in larger gourmet grocery stores. Even though it is easy to make, it’s nice enough to serve to guests - my kind of dish! Enjoy….
- 1.5 pounds (approx) of peeled, deveined shrimp with tail on.
- 1 large red onion
- 2 heads broccoli
- 4 oz. Frank’s RedHot cayenne pepper sauce
- 4 T salted butter
- Salt and pepper
- Melt the butter in a large skillet - the biggest one you’ve got, because everything’s going to go into it. Slice the onion thin and chop the slices into pieces about 2-3” long. Sautee them in the butter until soft and starting to turn translucent.
- Chop broccoli florets into roughly .5”x 1” pieces - I don’t use the stem for this recipe, but if you do, peel it first and slice it thin. Add broccoli and shrimp to skillet; turn heat up to medium.
- Add RedHot sauce liberally. Two things are key in this step: (1) Add it right away, so that the increased heat doesn’t burn the butter. (2) When you put it in, try to put it directly on shrimp or onions. If it gets in the broccoli crowns first it sticks there, and doesn’t meld with the other flavors properly.
- Dish is done when shrimp are all pink and broccoli is cooked but not overcooked - usually both conditions are met at once. Salt & pepper to taste.
- Serve over rice (remember to get some sauce on the rice - it’s the best part!) - serves 4.
Thanks to Lee Bob Watson.