cajun-shrimp
My own take on a New Orleans classic. I serve this with Poblano Cheddar Grits (see recipe) and top with some simple oven-roasted asparagus. When I do, I make the grits first and keep the pot covered nearby on the stove
Ingredients
6 slices of thick cut bacon, sliced into lardons
1 lb. extra large shrimp (26 30)
2 tsp cajun seasoning
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