Cajun Shrimp

• Seafood

  • 1 1/2 lbs Shrimp, large

• Produce

  • 1/2 tsp Garlic powder
  • 1 Lemon, fresh wedges
  • 1 pinch Oregano, dried leaves
  • 1 pinch Rosemary, dried leaves
  • 1 pinch Thyme, dried leaves

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Dairy

  • 3/4 cup Butter

• Other

  • 1 teaspoon coarse ground black pepper (or more or less
  • 1/2 teaspoon cayenne pepper (or more or less

Found on iowagirleats.com

Description

Ingredients

• 1-1/2lbs large shrimp (41-50 count,) peeled and deveined, tails left on if desired
• 3/4 cup butter
• 1 teaspoon coarse ground black pepper (or more or less)
• 1/2 teaspoon cayenne pepper (or more or less)
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• pinch dried rosemary leaves, crushed between fingers
• pinch dried thyme leaves, crushed between fingers
• pinch dried oregano leaves, crushed between fingers
• fresh lemon wedges, optional

Directions

• Divide butter between two pie pans (or a 9x13 glass baking dish if you dont have two pie pans) then place into oven and set oven to preheat to 350 degrees. Remove pie pans once butter has melted. Combine all seasonings in a small dish then stir half into each pie pan with the melted butter. Divide shrimp between pie pans then stir with a spoon to evenly coat with the butter mixture. Bake for 12-16 minutes or until shrimp are pink and cooked through. Serve with fresh lemon wedges, Gluten-free Rice Pilaf (recipe in notes below,) or sourdough bread if not gluten-free.