Garlic Shrimp with Shrimp Station Cajun
Garlic Shrimp Shrimp Station Cajun
- 1pound shrimp large, shell-on (15/pound)
- ½cup butter
- 1head garlic peeled and chopped
- ¼cup all-purpose flour, or rice flour
- 1 tablespoon Shrimp Station Cajun
- ¼cup canola oil
- Prep the Shrimp
- Clean and devein shrimp under cold running water, keeping the shells on.
- Dry the deveined shrimp on paper towels.
- Make the Garlic Butter Sauce
- In a large skillet, melt butter over LOW heat.
- Add chopped garlic to the melted butter and cook for 3-4 minutes.
- Pour the garlic and butter into a small bowl and set aside.
- Dust the Shrimp
- Combine flour and Shrimp Station Cajun in a large resealable bag.
- Add the prepared, dry shrimp to the bag, reseal, and shake gently to coat all the shrimp.
- Tap each shrimp gently to remove excess flour mixture, and then rest on a wire rack.
- Fry the Shrimp
- Before frying the shrimp, remove any remaining garlic bits form the pan as best you can: they will burn if they are fried with the shrimp.
- Heat half of the oil over MEDIUM-HIGH heat in the same skillet. Add a single layer of shrimp to the pan. Do not crowd.
- Cook for about 2 minutes on each side, until the flesh is white and the shells are pink.
- Remove the cooked shrimp to a medium bowl. Add the rest of the oil to the pan and cook the rest of the shrimp.
- Once all the shrimp is cooked and, in the bowl, squeeze half a lemon over the top of the shrimp, and drizzle in the prepared garlic butter sauce. Toss to coat all of the shrimp.
- Season with salt to taste.