Cajun Garlic Shrimp

• Seafood

  • 12 oz Shrimp

• Produce

  • 1 clove Garlic
  • 1 Onion, small
  • 1 tbsp Parsley

• Baking & Spices

  • 1 dash Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp White wine vinegar

• Dairy

  • 1/2 cup Heavy cream, grass-fed
  • 2 tbsp Pasture-raised butter

• Other

  • 1 teaspoon (more or less to taste Cajun seasoning

Found on simplysohealthy.com

Description

Ingredients

• 2 Tablespoons pasture-raised butter, divided
• 12 ounces shrimp, shelled, deveined and dried using a paper towel
• salt and pepper to taste
• 1 small onion, minced
• 1 clove garlic, crushed
• 1 Tablespoon white wine vinegar
• 1/2 cup grass-fed heavy cream
• 1 teaspoon (more or less to taste) Cajun seasoning
• 1 dash red pepper flakes
• 1 Tablespoon parsley

Directions

• Preheat a large skillet over medium high heat. Add one tablespoon butter, reserving the other tablespoon for later. When butter has melted and stops bubbling, add shrimp to pan, spreading them to make one layer. Allow shrimp to cook until the first side is slightly brown, then turn to brown the other side. When shrimp have browned on the second side and are opaque all the way through, remove them from pan to a plate, using a slotted spoon. Add the second tablespoon of butter to the pan. When butter stops bubbling, add the onion. Cook onion until edges start to brown and onion becomes translucent. Add garlic and cook, stirring constantly for about 1 minute. Stir in vinegar and cook, scraping up browned bits, until vinegar is almost completely evaporated, 1-2 minutes. Add cream, Cajun seasoning and red pepper flakes and stir. Bring mixture to a simmer, stirring occasionally. When mixture reaches a simmer, turn heat to low and simmer, stirring occasionally, until thick enough to coat a spoon. Add shrimp with any juices that have collected. Stir for a few minutes until shrimp is heated through. Season with salt and pepper as desired. Stir in parsley. Taste and adjust seasonings, if necessary.