Serves 4-5. This recipe is a blend of “Cajun Rub” (great as a seasoned salt rub over steaks, burgers, chicken, etc), Scampi, and a sour cream finish. Without the Cajun Rub, the sour cream finish and Scampi recipe also make a very good dish.
- Cajun Rub – mix together separately
- 1/2 tsp – Salt
- 1 tsp – Red Pepper Flakes (adjust for preference)
- 2¼ tsp – Chili Powder
- 3 tsp – Cumin
- 2 Lb – Shrimp; peeled & deveined
- 6 TBSP – butter
- 4 cloves – garlic; chopped
- 12 oz – Sour Cream
- 1 Lb – Angel Hair Pasta
- Grated Parmesan Cheese
- Salsa topping – mix together separately
- 3 TBSP – chopped Cilantro
- 2 Green Onions – chopped including greens
- 3 Roma Tomatoes – diced
- 1 jalapeno – finely chopped
- 1 clove garlic – finely chopped
- 1 lime – juice only
Place peeled Shrimp in a bowl. Add 2/3 of the Cajun Rub and hand turn the shrimp to coat evenly. With a large frying pan over medium-high heat, melt 2 TBSP butter. When the butter is melted, turn the heat up to High and add shrimp to cover the pan’s bottom. Stir the shrimp to sear the spice mix onto the shrimp. When the shrimp is 2/3 cooked (about 2 minutes), remove and set in a cool bowl. Repeat process until all shrimp is cooked.
Place the remaining 4 TBSP of butter in the large frying pan to melt. When the butter is melted, turn the heat up to High and add the chopped garlic and remaining spice mix. Stir for about 10 seconds and add the shrimp. Coat the shrimp with the garlic butter at high heat until the shrimp is cooked (about 1 minute). Remove the frying pan from the heat and add the sour cream to keep the shrimp from overcooking. Stir the shrimp and sour cream until it is evenly colored. Serve with Angel Hair pasta, Salsa topping and grated parmesan cheese.