As a Louisiana citizen, it was known among us to eat shrimp since our region is rich with it, my grandmother used to make Henny Butter Shrimp for me it is one of my favorite dishes after I got married and had my own family I made sure each week I cook this dish for my beloved family, till this day on it’s still my favorite dish, I mean who doesn’t love shrimp
1.Pink shrimp: These shrimp are generally pink in color when raw although some can be white and gray as well. These shrimp are relatively smaller in size and are also called “salad shrimp” because they are widely used to provide mild, sweet flavors in shrimp salads.
2.Brown shrimp: They have a firm texture, red-brown rind, and come in a variety of flavors that can range from sweet to mild to salty or iodine. They turn pink when cooked and have a unique flavor compared to edible shrimp. Chefs simply prefer to cook shrimp. Brown, steam or boil to enjoy the natural flavor these shrimp have to offer.
3.White Shrimp: White shrimp is approximately eight inches long and has a firm texture, thus offering a wide variety of cooking options to chefs. It comes in three main varieties, namely Chinese white, Gulf white, and Pacific white shrimp. It is a good preference for many chefs because Its classic taste, strong body, sweet taste and easy cleaning.
4.Rock shrimp: These shrimp are so named because of their hard shells. They have a firm texture and a sweet flavor similar to spiny lobster. This flavor makes them an affordable protein compared to buying more expensive types of lobster.
5.Tiger prawns: They are easy to recognize by their tiger stripes on the body and are prized for their light appearance along with their firm texture that makes them a go-to choice for people cooking shrimp for the first time They can grow to jumbo sizes up to 12 inches long and are perfect for steaming, grilling or otherwise eating different.
6.Spot shrimp: Spot shrimp is similar to lobster in shape and color. It is often called “Alaskan lobster” and provides an exotic flavor and sweetness to the dishes in which it is used. It is among the most tender types of shrimp available for cooking and therefore has a surprisingly tender and tangy taste. These are varieties Jumbo that can grow up to 12 inches.
Pistol shrimp: is 2-7 cm long. It has one of its pincers greatly enlarged. This pincer may be the entire length of its body. The enlarged pincers can produce a very loud sound. The blast startles prey such as small fish and cracks the shells of small clams. It is also used to warn animals. Predatory and intimidating rival prawns, slowly crawling on the sea floor with long legs, the shrimp has small eyes.
1 Lb Shrimp
1/2 Cup of Hennesy
1/2 Stick Butter
1 Tbs Cajun Seasoning
2 Tbs Brown Swerve or Brown Sugar Substitute
1 /2 Tbs Minced Garlic
1/2 Tbs Red Pepper Flakes
1 Tsp Onion Powder
White Pepper To taste (Black pepper works as well)
Once you have shrimp cleaned and deveined season with white pepper, onion powder and cajun seasoning then set aside.
On high heat melt butter and add minced garlic. Toss shrimp in the pan and cook on both sides until they turn pink for 4-5 minutes
Pour Hennesy is the pan and continue to toss shrimp. Your pan will begin to smoke. DON’T TRIP…. it’s just the alcohol burning out.
Add Brown swerve and crushed red pepper continuing to toss and coat shrimp in your Hennesy sauce as it thickens. Remove shrimp from pan and garnish with parsley.