We fell in love with Cajun Cuisine in 1990 and we were so lucky that in 1991 in Palm Springs Chef Paul Prudhomme came for a visit and let us into a few of his tips and tricks. This is an effortless yet lovely appetizer for everyday celebrations we always served this in a nice glass bowl served on a bed of crushed ice just before dinner along with drinks something like canapés
Serves: 12 for a dinner party
Time: from start to finish including marinating time 4hours 10 minutes
You Will Need
- ½ a lemon
- 1/3 cup of water
- 1 small onion, chopped (1/3 cup)
- 2 tablespoons lemon juice
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- ¼ teaspoon salt
- 1 ½ pounds fresh or frozen peeled medium shrimp (about 2 pounds in the shell)
- ½ cup chopped green or red sweet pepper
- Lettuce leaves
- Combine the lemon peel, water, onion, lemon juice, cooking oil, garlic, Cajun seasoning, and salt in a large frying pan/skillet; heat to boiling.
- Add the shrimp stirring to coat, return to boiling, reduce the heat and simmer, covered, for about 4 minutes or until the shrimp are opaque, stirring twice.
- Stir in the green or red pepper, transfer the mixture to a glass bowl, cover, and marinate in the refrigerator for 4 hours, stirring the mixture occasionally.
- At serving time, drain the mixture well.
- Serve in a bowl lined with lettuce and make sure you have plenty of serving picks.