Cajun sauteed shrimp recipe: 59 photos

The answer is both. Kendra likes to sear shrimp in olive oil, then add butter at the end, spooning it over the shrimp (a.k.a. basting) as the butter melts. Heat a stainless-steel or nonstick skillet over medium-high heat.

Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat. Heat oil in a large non-stick skillet over medium high heat.

Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy.

four days. This dish is worth making fresh to avoid reheating already-cooked shrimp. If you do have leftover shrimp, however, keep them in the refrigerator in an airtight container for up to four days. Mix them into a salad or spicy shrimp salsa. If you want them warm, toss them briefly in a skillet over medium-low heat.);})();(function(){window.jsl.dh(AlnHZr_TOMDDwPAPiJT0yQQ__101,