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.
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Here is what you need
Equipment
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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.
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.
Toss in the garlic and saute until aromatic, which will only take about 2 minutes.
Add the shrimp and saute about 3 minutes, stirring constantly.
Pour in the Cane Syrup Sauce, stir well to combine and add the green onions. Continue to saute for another 2 to 3 minutes.
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.
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Recipe
Sauteed Shrimp with Cane Syrup Sauce
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.
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