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seapak garlic butter shrimp

 New Orleans is a place very rich in nuances, since many cultures have passed and lived through its territory. This dish is very spicy (he who warns does not betray, says the popular saying) so it is for the brave. So go ahead and prepare these delicious cajun shrimp with lemon.


1 teaspoon sweet paprika

¾ teaspoon ground black pepper

½ teaspoon of salt

¼ teaspoon dried oregano

1/8 teaspoon cayenne pepper

1/8 teaspoon dried thyme

Zest of ½ lemon

30 prawns, peeled and with tail

5 tablespoons of butter

4 cloves of garlic

2 shallots

3 tablespoons lemon juice

3 tablespoons English or Worcestershire sauce

Optional: ¼ cup cognac or brandy


  • Plastic bag with hermetic seal
  • Grater
  • Knife
  • Skillet
  • Spoon
  • Squeezer
  • Wooden spoon
  • Lighter


In a plastic bag (those used to store food in the freezer) place all the spices: paprika, pepper, salt, oregano, thyme and cayenne pepper.

Also add the lemon zest. Close tightly and shake a bit. Peel the prawns and also put in the bag. Mix giving several shakes so that the prawns are well covered with the mixture.

In a skillet, heat 2 of the tablespoons of butter until foamy. Add the finely chopped garlic cloves, freshly squeezed lemon juice and Worcestershire sauce.

Cook for 3 minutes, stirring with a wooden spoon so it doesn't stick or burn. When the shallot and garlic are soft, add the seasoned prawns and sauté for about 4 minutes (they are ready when they turn pink).

Now comes the time to flambé the dish. You need to be very cautious to do it. Tilt the pan and pour in the cognac using a ladle. With a long tail lighter, light the fire and let it go out by itself (it will be about 15 seconds). If the flame is prolonged, blow it out.

Before serving add the remaining tablespoons of butter to melt. Serve Cajun Lemon Prawns with lots of crusty bread or toast. It is accompanied with a salad of various lettuces, arugula, etc.