- Black Tiger shrimp
- Any spice you prefer – most commonly, Cajun and lemon pepper.
- Shrimp is a versatile ingredient that allows you to be ‘loose with it’. You can basically add any spice that you want your overall dish to impart. CAUTION: Seafood is BEST cooked, served, and eaten alone. Seafood has a delicate, ‘sea’ flavour, and overpowering that flavour with spices or other ingredients would simply just defeat the purpose of eating seafood – to taste seafood! So, I recommend using spices lightly.
- There are many different types of shrimp, however I recommend Black Tiger shrimp for its comparatively stronger ‘sea’ taste and for its tender, juicy bite.
- Heat pan on medium heat. Add butter to melt. Add Cajun spice and light salt and pepper (preference to also add lemon pepper spice) to infuse melted butter with flavour. Add garlic and cook until aroma has released.
- Add the shrimp and toss to coat the shrimp fully. The shrimps’ natural juice – or broth – should also add another layer of flavour. At this stage, adding water to the pan to avoid burning the butter is optional. However, on consistent medium heat plus the shrimp sweating, your butter should not burn. Cover the pan to trap steam and cook until done.
Bonus: below is a general list of culturally known flavouring you can experiment on – with seafood and/or other!
- Danish: butter, chives, cream, dill, potatoes, tarragon
- Korean: sesame chiles, brown sugar, soy sauce
- Italian: basil, cheese, olive oil, garlic, pancetta, rosemary
- Jamaican: allspice, ginger, jerk, pepper
- Philippines: garlic, soy sauce, vinegar
- Thai: coconut, lemongrass, curry, mint, peanuts, chiles