CAJUN SHRIMP

Creole and Cajun cuisine dates back to the early settlers that came to Luisiana before the land was sold to the United States in the Louisiana Purchase of 1803. So what is the difference between Cajun and Creole cuisine? They say the Creole feed one family with three chickens and Cajun feed one chicken to three families, meaning that Creole cuisine was influenced by the wealthy French and Spanish settlers, and Cajun by their servants and other poorer immigrants. Other than that, both cuisines are very similar, both drawing inspiration from a mix of nations including France, Spain, West Africa, Portugal, and Haiti. This recipe combines two ingredients that the Southern American kitchen can’t live without: spices and seafood. Once you have the Creole or Cajun spice mix down, it is a quick-and-easy, delicious dinner.

SERVES 4

INGREDIENTS
2 lb fresh shrimp
1 lemon
1 tsp black pepper
1 tsp Cajun spice mix (see recipe below) or Cajun seasoning
6 oz cold unsalted butter

INSTRUCTIONS
Add 1 tbsp butter to a large skillet and heat at moderately high temperature until butter is melted. Add shrimp, lemon juice, seasoning, and pepper. Fry shrimp for 1 minute each side until they turn pink. Reduce heat and add the remaining butter in small cubes, stirring constantly until butter is fully melted.
I recommend enjoying with steamed cauliflower rice.

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CAJUN SPICE MIX

INGREDIENTS
5 tbsp real salt (if you prefer using a moist salt like Celtic sea salt make sure to use the spice mix within a couple of days)
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp sweet paprika
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp freshly ground black pepper
1 tsp cayenne pepper (1 tbsp if you prefer it to be really spicy)