Baked Cajun Shrimp with BBQ Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 stick butter
¼ cup olive oil
3 green onions, thinly sliced
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
4 cloves garlic, minced
1 tbsp. Cajun or Creole seasoning
1 tsp. dried oregano
2 tsp. paprika or smoked paprika
1 tsp. sugar
Hot sauce to taste
¾ tsp. salt, or to taste
½ tsp. black pepper
1 (16 oz.) jar Frank’s Sweet and Smoky BBQ Kraut (do not drain)
2 lbs. tail-on shrimp, shelled and deveined (tail off would also work)
Grits or rice for serving
Thinly sliced green onions for garnish, optional
Minced fresh parsley for garnish, optional
Instructions
- Preheat your oven to 375 degrees F.
- Evenly spread the BBQ kraut, along with its liquid, on the bottom of a 9”x13” casserole dish. Next, arrange the shrimp over the top of the BBQ kraut. Set aside.
- Add the butter, olive oil, green onions, lemon juice, Worcestershire sauce, minced garlic, Cajun or Creole seasoning, oregano, paprika, sugar, hot sauce, salt, and black pepper to a medium-sized saucepan set over medium heat. Cook, whisking occasionally, until the butter is melted and the sauce begins to simmer. Pour the sauce over the shrimp. Bake at 375 degrees F for 15 to 25 minutes, or until the shrimp have turned pink and have begun to curl up.
- Meanwhile, while the shrimp bakes, cook about 6 servings of grits or rice according to package directions and keep warm.
- Serve the shrimp and kraut over grits or rice and garnish with green onions and/or fresh minced parsley if desired. Enjoy!
