Cajun Red Pepper Shrimp is inspired by an appetizer I had at Christian Moerlein Lager House.
My copycat version was darn close to the original, or dare I say slightly better 😉
It had a creole sauce with succulent shrimp and lots of bread.
The sauce was on the thinner side to soak it all up with the bread, so that’s was my goal here as well.
Even though this was an appetizer on their menu, we had this as our meal.
How to Make Cajun Red Pepper Shrimp
First set a large skillet, preferably a deeper skillet or even a wok, over medium heat.
Add some olive oil and lots of freshly minced garlic.
Cook the garlic only about 45 seconds.
Earlier I blended a jar of roasted red peppers in the food processor.
Add the blended peppers, some dry white wine, Worcestershire sauce, and Cajun seasoning.
Cook 5 to 6 minutes, stirring a few times.
While the sauce is cooking, slice the baguette in half lengthwise and brush the sliced side with the melted butter.
Then put the bread, sliced side up, in a 400 degree oven for 4 to 5 minutes.
Add some chopped fresh herbs (I used thyme, basil, and chives), jumbo shrimp, and grated parmesan.
Also season with kosher salt, pepper, and crushed red pepper flakes.
Cook 5 to 6 more minutes stirring a few times.
The sauce should be slightly thin, but if you want a thicker sauce just cook a few more minutes.
Taste and add more Cajun seasoning, kosher salt, pepper, and/or pepper flakes if needed.
Cajun Red Pepper Shrimp has a stunning presentation!
I attempted to serve this as they do in the restaurant that I originally had this dish.
Slices of the toasted bread with the shrimp and sauce poured over top.
Dig in with your hands and rip the bread apart, sopping up some sauce and a piece of shrimp for the perfect bite 🙂
Or, if you are more civilized, use a knife and fork… but what’s the fun in that 😉
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Cajun Red Pepper Shrimp
Cajun Red Pepper Shrimp has a slightly spicy kick, a flavorful sauce with succulent shrimp served over bread to soak up the delicious sauce
- 1 12 oz jar roasted red peppers
- olive oil
- 5 to 6 cloves garlic finely minced
- 3/4 cup dry white wine (I used Pinot Grigio)
- 2 Tbsps Worcestershire sauce
- 1 1/2 Tbsps Cajun seasoning
- 1 French or Italian baguette
- 2 to 3 Tbsps butter melted
- 2 Tbsps chopped, fresh herbs of choice (I used thyme, chives, and basil)
- 1 1/2 pounds jumbo shrimp peeled and deveined
- 1/4 cup grated parmesan cheese
- kosher salt, pepper, crushed red pepper flakes
Put the jar of roasted red peppers into a blender or food processor (including the liquid). Blend until smooth and set aside.
Set a large skillet over medium heat. Once hot add the olive oil and minced garlic. Cook 45 seconds and add the blended red peppers, white wine, Worcestershire sauce, and Cajun seasoning. Cook 5 to 6 minutes, stirring a few times.
While the sauce is cooking, slice the baguette in half lengthwise, brush the sliced side with the melted butter, and put sliced side up in a 400 degree oven for 4 to 5 minutes.
Note: You could also brush the top of the baguette with only a tablespoon butter if you don't have a sharp serrated bread knife to slice in half.
Add the fresh herbs, shrimp, grated parmesan, kosher salt, pepper, and crushed red pepper flakes to the sauce. Cook 5 to 6 more minutes stirring a few times. Taste for seasoning and add more Cajun seasoning, kosher salt, pepper and/or crushed red pepper flakes if needed.
Slice the baguette and place a few slices in a shallow bowl. Spoon some of the sauce and shrimp over the bread. Garnish with chives if desired. Use the bread to soak up the sauce with the shrimp for the perfect bite (warning: messy but fun to eat).
Note: Sauce is meant to be on the thinner side to be soaked up with the bread.