Cajun Buttered Shrimp




  • ½ lb of shrimp, de-veined but shells left in tact
  • ¾ stick of butter about 6 tablespoons
  • 6 cloves of garlic minced
  • 1 teaspoon of cornstarch
  • ½ tablespoon of Crystal’s Louisiana Hot sauce (or more to taste)
  • ½ tablespoon Keith Lorren’s Scotch Bonnet Pepper Sauce (or more to taste)
  • ½ tablespoon of Keith Lorren’s Seafood Seasoning
  • ½ tablespoon Lemon Pepper seasoning
  • ½ tablespoon Cajun seasoning
  • ½ tablespoon paprika
  • ½ tablespoon cayenne pepper
  • ½ teaspoon sugar
  • dash of allspice
  • freshly ground black pepper to taste
  • fresh parsley as garnish
  • thinly sliced scallions as garnish


  1. In a sauce pan add butter, garlic, cornstarch and simmer on medium heat for 3-5 minutes
  2. Add spices, sugar and simmer for 5 minutes
  3. Increase heat slightly and add shrimp tossing to coat evenly with sauce. cook until shrimp are done and sauce is reduced . Do not over cook. Garnish with parsley, scallions, and slices of lemon or lime.
  4. *****Optional: you can add sautéed andouille or georgia smoked sausage and corn on the cob segments, as well as potatoes (which have been boiled in a broth of Keith Lorren’s Crab boil seasoning and ham hocks/ham bone). This dish can also be made with crawfish, Crabs, Lobster or any combination of all of the above listed! Enjoy!