Shrimp Lemoine

Come on everyone let's get messy! This is a dish you should eat with friends and family. It is like eating crawfish, you have to use your hands. You will see why in a minute. This is a recipe passed down to me by my Mother. It is how she recalls my paternal grandmother Maw Maw making it. Maw Maw was a Lemoine so yence the name. I have never seen it anywhere else. I searched and did not find anything similar or with the same name. Definitely a cajun original. It is so simple but so very good. Butter, onions and shrimp; that's it! The secret and what makes it a mess to eat is that you cook the shrimp in the sweet caramelized onions and in their shells. Cooking the shrimp in their shell just boost their flavor. It might be messy to eat but they are packed with flavor. Growing up we would eat it with french bread to scoop up the butter and onions. Mom says she will serve it with baked potatoes too. The parsley and green onions are totally optional. In fact as I remember it, most of the time Mom left them out. I questioned her about it and she said, "if I had them, I used them". I am here to tell you they are delicious either way. Monday dear sister came over and we tried using half the butter to save calories.  They were still delicious but there was little sauce to dip the bread in. So save those calories and indulge every now and then. I hope you will grab a stack of napkins and try it for yourself.

Shrimp Lemoine

Serves 2

Ingredients

1 stick unsalted butter

2 medium onions, sliced into petals

1 lb. shrimp, deveined shell on

Kosher salt and black pepper, to taste

Red pepper flakes, to taste

A handful of parsley, chopped (optional)

2 green onions, sliced (optional)

Directions

Melt butter over medium heat in a large pan, add onions and season with salt, black pepper and red pepper flakes. Sauté until onions are soft and they begin to brown and caramelize. Add shrimp and sauté until just opaque. Add parsley and green onion if using, stirring to combine. Check for seasoning and adjust if necessary. Serve with French bread and lots of napkins.

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