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    Home » Cajun Recipes

    Sauteed Shrimp with Cane Syrup Sauce

    Published: Aug 13, 2020 · Modified: Jan 25, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

    Plump, juicy Gulf Shrimp show their versatility in this simple, no-angst dish. Quickly sauteed with yellow onion and bell pepper slices and a healthy amount of garlic, then we shift gears with a dose of Cane Syrup Sauce to finish it off. Check out Sweet Daddy D’s Sauteed Shrimp with Cane Syrup Sauce and head down the bayou to Chinatown.

    shrimp with cane syrup sauce with rice on a blue and green trim
    Sweet Daddy D's Shrimp with Cane Syrup Sauce

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Jump to:
    • Here is what you need
    • Here is what you do
    • Hints and Tips
    • Recipe

    Here is what you need

    ingredients for shrimp with cane syrup sauce on a cutting board
    Here is what you need

    Equipment

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Wok or large cast-iron skillet, cutting board, glass prep bowls, cambro prep bowls

    Here is what you do

    First...you have a beer. This is a quick cook with just a few ingredients, so preparation is essential. Crack open a beer and read the recipe all the way through to confirm what you need and what you will do with each ingredient. I usually use a wok for this because it is basically a stir-fry, but a nice cast-iron skillet works well also. There are so few ingredients, I just lay everything out on a large cutting board. 

    Ingredient preparation

    The shrimp will need to be cleaned. If using frozen shrimp, rinse them in cold water and pat them dry with paper towels. If using fresh shrimp, peel, devein, rinse and pat dry. You can save the shells in the freezer to use for stock when you have enough. Mix the Creole seasoning into the shrimp and coat well. Place the shrimp in the refrigerator until needed. Slice the yellow onions into half rings and the bell peppers into long strips. You can use any color bell pepper you like or a combination of colors. Slice the green onions on the bias about 1 ½ inch long. Crush and roughly chop the garlic and measure the butter and Cane Syrup Sauce.

    prepared ingredients for cane syrup sauce
    Prepare all the ingredients before you staert

    Saute the veggies and shrimp

    Place the butter in a hot saute pan or wok.  Be careful not to let the butter burn, so while it is melting, add the yellow onions and bell peppers and stir constantly until the onions are starting to clear and brown on the edges, about 5 minutes.

    onions and peppers sauteeing in butter in a wok
    Start by frying the onions and peppers in butter

    Toss in the garlic and saute until aromatic, which will only take about 2 minutes.

    garlic with onions and peppers sauteing in a wok
    Add the garlic

    Add the shrimp and saute about 3 minutes, stirring constantly.

    shrimp sauteing with onions and peppers in a wok
    Quick saute on the shrimp

    Pour in the Cane Syrup Sauce, stir well to combine and add the green onions. Continue to saute for another 2 to 3 minutes.

    cane syrup sauce in the shrimp and onions and peppers in a wok
    Finish it with the sauce

    Remove the pan from the heat and serve immediately over rice or grits.

    Hints and Tips

    How I’ve ruined this dish

    This is a very simple and quick dish to prepare, but I have screwed it up by overcooking the shrimp. Shrimp only takes 5 to 8 minutes when prepared like this so it’s easy to overcook them. Believe me, there is a world of difference between plump, tender and succulent properly cooked shrimp and hard, rubbery overcooked shrimp.

    What about Leftovers

    Leftovers can be stored in the fridge for 3 to 5 days if kept in an airtight container. To reheat, toss them into a skillet and reheat over medium-high heat until warned through-probably about 5 minutes. 

    What can I substitute for the shrimp

    Try some cubed chicken breasts in lieu of the shrimp. You’ll have to saute them a little longer-say 10 minutes before you add the Cane Syrup Sauce and green onions. 

    Optional ingredients

    Toss in some pineapple chunks with the yellow onions and bell peppers. This addition steers the dish a little to the east.  

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    shrimp with cane syrup sauce in a wok
    Sweet Daddy D's Shrimp with Cane Syrup Sauce

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    Yeah You Right!

    Recipe

    shrimp with cane syrup sauce in a wok

    Sauteed Shrimp with Cane Syrup Sauce

    A quick, easy saute featuring plump Gulf shrimp with onions and peppers in a tangy Cane Syrup Sauce
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Cuisine: Cajun, Creole
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 Servings
    Calories: 259kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 1 pound shrimp Fresh or frozen
    • 1 tablespoon Creole seasoning
    • 1 cup yellow onions sliced
    • 1 cup bell peppers any color-sliced
    • 3 cloves garlic smashed and roughly chopped
    • 1 cup green onions sliced on the bias
    • ¼ cup butter
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ½ cup Cane Syrup Sauce

    Prepare the ingredients

      Here's What You Do

      • Peel and rinse the shrimp and pat dry with paper towels.
      • Mix Creole seasoning into the shrimp and coat well. Place the shrimp in the refrigerator until needed.
      • Slice the yellow onions, bell peppers and green onions. Crush and roughly chop the garlic and measure the butter and Cane Syrup Sauce.
      • Place the butter in a hot saute pan or wok.
      • While the butter is melting add the yellow onions and bell peppers and stir constantly until the onions are starting to clear and brown on the edges about 5 minutes,
      • Add the garlic and saute until aromatic, which will only about 2 minutes.
      • Add the shrimp and saute about 2 minutes.
      • Add the green onions and saute for about 2 minutes.
      • Add the Cane Syrup Sauce, mix well and continue to saute for about 3 minutes.
      • Remove the pan from the heat and serve immediately over rice or grits.

      Recipe Notes

      How I’ve ruined this dish
      This is a very simple and quick dish to prepare, but I have screwed it up by overcooking the shrimp. Shrimp only takes 5 to 8 minutes when prepared like this so it’s easy to overcook them. Believe me, there is a world of difference between plump, tender and succulent properly cooked shrimp and hard, rubbery overcooked shrimp.
       
      What about Leftovers
      Leftovers can be stored in the fridge for 3 to 5 days if kept in an airtight container. To reheat, toss them into a skillet and reheat over medium-high heat until warned through-probably about 5 minutes. Be careful when reheating that you don’t overcook the shrimp. 
       
      What can I substitute for the shrimp
      Try some cubed chicken breasts in lieu of the shrimp. You’ll have to saute them a little longer-say 10 minutes before you add the Cajun Cane Glaze and green onions. 
       
      Optional ingredients
      Toss in some pineapple chunks with the yellow onions and bell peppers. This addition steers the dish a little to the east.  

      Nutrition

      Calories: 259kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 316mg | Sodium: 1281mg | Potassium: 331mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2290IU | Vitamin C: 62mg | Calcium: 202mg | Iron: 3mg
      « Baked Salmon with Cane Syrup Sauce
      Pork Tenderloin with Cane Syrup Sauce »

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