Seafood » Cajun Shrimp w/ Tomato-Cucumber Salad
Let Rembs Layman of Tupelo restaurant inspire you to use seasonal produce from your local Farmers' Market to create a simple farm-to-table dish. Rembs sautés fresh shrimp seasoned with zippy Cajun spice blend, then serves it with a refreshing tomato-cucumber salad. A perfect warm-weather dish that is light, healthy and utilizes the earth's seasonal bounty.
Print Recipe
Serves 6
Ingredients
For Shrimp
- 2 tbsp canola oil
- 1 lb shrimp (16-20 count per pound), peeled & deveined
- 1 tbsp Cajun seasonings
- salt & pepper
- 1 tbsp prosecco, white wine or any liquor
For Salad
- 3 garden cucumbers, chopped
- 6 firm plum tomatoes, chopped
- 3 tbsp extra virgin olive oil + more if needed
- 2 tbsp red wine vinegar + more if needed
- salt and pepper to taste
- 1 tbsp chopped thyme leaves
- 1 tsp dried oregano
- 1 tbsp chopped parsley
- juice of 1 lemon
Suggested Garnishes
- lemon slices
- chopped parsley
How-to
Sauté Shrimp
- Heat canola oil in a pan over medium high-heat. Once hot enough, add shrimp and season with salt, pepper and Cajun seasoning
- Cook for 2-3 minutes, then flip. Season again with salt, pepper and Cajun seasoning and cook for 1-2 minutes
- Pour in a tablespoon of prosecco, white wine or liquor and cook for one more minute. Add a squeeze of fresh lemon and remove from heat
For Salad
- Mix cucumber, tomato, thyme, parsley and oregano in a bowl. Add olive oil and vinegar and toss. Season with salt and pepper
Plate & Serve
- Plate 3-4 shrimp on each plate accompanied by a bit of the salad. Add a squeeze of lemon juice, a drizzle of olive oil, parsley and lemon slices if desired
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