Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 0.5 cup cornstarch
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup seafood stock
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried oregano
  • 0.25 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Pat the shrimp extremely dry with paper towels to ensure a crisp crust. In a medium bowl, whisk together the cornstarch, Cajun seasoning, and smoked paprika.
  2. Toss the shrimp in the cornstarch mixture until evenly coated, then shake off any excess starch.
  3. Heat the neutral oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering. Add the shrimp in a single layer, ensuring the pan is not crowded.
  4. Sear the shrimp for 2 minutes per side until the edges are golden and the crust feels firm. Immediately transfer the shrimp to a wire cooling rack to prevent steaming.
  5. Wipe out any excess burnt starch from the skillet. Add the butter and garlic, sautéing for 1 minute until fragrant but not browned.
  6. Whisk in the tomato paste, followed by the seafood stock, heavy cream, Worcestershire sauce, and dried oregano. Simmer over medium heat for 3 minutes until the sauce thickens slightly.
  7. Stir in the Parmesan cheese until melted and the sauce is glossy. Toss the crispy shrimp back into the sauce for 30 seconds to warm through. Garnish with parsley and lemon wedges.