It has been getting warm in Beirut these days and the idea of a shrimp cocktail was appealing. I love, just love cajun food, and thought of combining shrimp cooked New Orleans-style with the garlicky labneh I had earlier. Why not? It turned out fine, the contrast of fiery shrimp with creamy mellow labneh is worth a try (instead of the usual tomato-based cocktail sauce). An easy one for a Mother’s Day brunch.
Prep Time: 20 minutes
Cook Time: 5 minutes
Passive Time: 5 minutes
1/2 cup olive oil or other oil
1 bunch scallions, chopped or onions
1/4 cup cajun seasoning or a mix of paprika, cayenne pepper, black pepper
1/4 cup lemon juice
1 tbsp garlic paste with salt
1 1/2 pound large shrimps peeled if preferred and deveined
1/4 cup mixed herbs, fresh or dried use if cajun seasoning are not available
1. Heat the oil in a large skillet. Add the scallions and pan-fry till wilted, about 2 minutes. Add the spices and stir for a few seconds. Add the shrimps and pan-fry flipping them once or twice till pink and cooked, about 4 minutes. Drain and serve with garlicky labneh on the side if desired.
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