5:30 Challenge: Quick Cajun Shrimp

No seafood is more suited to quick, low-stress dinners than shrimp. Whether swimming in a tomatoey stew, scattered into buttery pasta, or served over quick grits, this shellfish has appeared in plenty of 5:30 Challenge recipes.

While the aforementioned shrimp preparations have been delicious, I have found myself wanting a dish that is entirely focused on shrimp. I wanted a recipe that celebrates their texture, and requires little more than bread for sopping up a buttery, briny sauce.

For this all-about-the-shrimp dinner, I’ve taken a basic butter sauce and added zest and spice with a Cajun spice blend and garlic. A couple tablespoons of Worcestershire bring umami into the mix.

You’ll want to use shell-on shrimp. If you’re buying them frozen from the grocery store, look for them labeled “easy-peel.” Keep them frozen until you’re ready to cook. To thaw, place the shrimp in a bowl in the sink, fill the bowl with cold water, and then adjust the faucet water flow so that cold water runs over the shrimp in a slow, steady stream.

Once the shrimp are no longer icy, simply toss them in the seasoning mix and saute them in a mixture of butter, garlic and Worcestershire. When the shrimp turn pink, add a few tablespoons of water, bring it to a boil, then whisk in a touch more butter until it forms a creamy, rich sauce. Bring a bowl of lemon wedges to the table for serving.