|Spicy shrimp dipped in a fresh tomato reduction sauce with ginger and spices|
Cajun Shrimp Ingredients:
1lb wild caught shrimp, raw, deveined, tail on, and dethawed
2-3tsp cajun seasoning (I used Weber N'Orleans Cajun Seasoning)
1tbs butter, preferably organic
Creole Cocktail Sauce Ingredients:
5-6 large roma tomatoes, diced
1tbs minced fresh ginger
2tbs white balsamic vinegar
1tbs tomato paste
salt and pepper to taste
1. In a large sauce pan, boil cocktail sauce ingredients until the tomatoes are broken down and thick. Using an immersion blender (or in batches in a regular blender), puree until smooth. Adjust seasonings as needed.
2. Meanwhile, in a large nonstick skillet, heat 1tbs butter over medium high heat. When the butter is sizzling, add your shrimp in a single layer. Sprinkle generously with cajun seasoning. Cook a few minutes on one side (they should begin to curl and be done on that side), then flip and cook a few minutes on the other side. When the shrimp are no longer translucent and are curled, they are done. Do not overcook! Remove from heat and eat warm dipped in your fresh creole cocktail sauce. Enjoy!