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Root Beer Glazed Cajun Shrimp

Prep Time:

5 mins

Cook Time:

15 mins

Servings:

4-6

Flavors Used:

Root beer shrimp, my friends. This is what freestyling in the kitchen is all about. The root beer cooks down into a sticky, sweet glaze, Worcestershire brings that bold savory kick, and Dan-O’s SPG Tri-O with Dan-O’s Cajun Seasoning gives the shrimp that salty, peppery, garlicky flavor with just the right amount of heat. The biggest trick is to work fast and watch that glaze closely, because it can go from thick and syrupy to burnt real quick. When you catch it at the right time, it’s Dan-Good.

Ingredients

2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic)
1 tbsp Dan-O’s Cajun Seasoning
1 12 oz root beer
¼ cup Worcestershire sauce
2 lb small black shrimp
3 tbsp high-heat cooking oil

Preparation Instructions

Reduce the Root Beer: Add the root beer to a pan and cook it down for about 10 minutes, or until it reduces into a thick, sugary syrup. Watch it closely so the root beer does not over-reduce, scorch, or start to burn.
Finish the Root Beer Glaze: Turn the heat down to medium, then stir in the Worcestershire sauce. Let the glaze cook for about 30 seconds, then remove it from the heat right away. Pour the glaze into a bowl and set it aside. The glaze should be thick and syrupy, not burnt, sticky like glue, or overly hardened.
Season the Shrimp: Rinse out the pan so any leftover sugar does not harden or burn. Place the pan back on the stove and heat it over high heat. Add the shrimp to a bowl, then season with Dan-O’s SPG Tri-O and Dan-O’s Cajun Seasoning. Toss until the shrimp are evenly coated.
Cook the Shrimp: Add the high-heat cooking oil to the hot pan, then add the seasoned shrimp. Cook for just over 1 minute, then separate and flip the shrimp. Continue cooking for another couple of minutes, tossing once more, until the shrimp are almost cooked through.
Add the Root Beer Glaze: Pour the root beer glaze over the shrimp and toss quickly to coat. Since the glaze can burn fast, turn off the heat and remove the pan from the burner as soon as the shrimp are coated.
Serve: Serve the shrimp hot with that sticky, sweet, savory Cajun-style root beer glaze. Yum Yum Get Ya Sum!