Cajun Butter Shrimp, a one pan dinner
Tender shrimp slathered in a rich and spicy cajun butter.
Servings: 4 People
Ingredients
- 1 1/2 pounds baby red potatoes
- 6 ears mini corn on the cob Frozen (if you used fresh, cut each ear into thirds
- 1 1/2 pounds large shrimp cleaned and peeled
Cajun Butter
- 1/2 cup butter melted
- 4 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp granulated onion powder
Instructions
- Preheat oven to 425. Line a rimmed baking sheet with heavy duty foil.
- If using frozen corn, you can place the corn in the boiling water with the potatoes for about 5 minutes
- Drain the potatoes and corn and then place them on the lined cookie sheet. Add the shrimp to the cookie sheet.
- Add all of the spices to the melted butter. Brush the butter mixture on the potatoes, corn and shrimp.
- Wash baby red potatoes and cut them in half. Parboil for about 15 minutes or until tender.
- Bake about 20 minutes, or until every thing is cooked thoroughly.