greek meets cajun shrimp
I love mixing different types of food together. The fun thing about cajun food is that it does that a lot. New Orleans is said to be a big melting pot of flavors; you will find African, French, and many more throughout the region.
All I really know is I love tasting it all!
These shrimp are in a tasty and spicy tomato sauce that I love to soak up with french bread. If you don't want to eat it with bread, you can put it over rice, or my other favorite, pasta. Any way you choose, it is sure to please!
- 1 lb peeled and deveined shrimp
- 1 stick butter
- 1/4 cup capers, rinsed and drained
- 1/2 cup green pitted olives
- 1/2 tsp ground oregano
- 1/2 tsp crushed rosemary
- 1/4 tsp ground thyme
- 1 tbsp slap ya mama cajun seasoning
- 2 tsp garlic powder
- 1 can 28oz whole peeled tomatoes in juices
- 1 tsp red pepper flakes
- In a skillet on medium high, melt stick of butter
- Put the shrimp in and season with slap ya mama seasoning and 1 tsp garlic powder
- When they are pink and cooked through, remove from the pan
- Add the tomatoes and all other seasonings, olives and capers
- Allow it to simmer for about 10 minutes
- Add shrimp back in the skillet and cook for another 5 minutes
- Adjust any seasonings
- Serve with crusty bread, rice or pasta