Sazerac-Style Shrimp with Cayenne Butter
Plump shrimp seared in a fragrant cayenne-butter sauce with a hint of absinthe, finished with lemon and parsley for a vibrant, bold main course. This american-inspired seafood ready in about 25 minutes pairs (peeled, tails removed) large shrimp, absinthe, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (peeled, tails removed) large shrimp
- 1/2 tsp absinthe
- 3 tbsp unsalted butter
- 1/4 tsp cayenne pepper
- 1 (zest and juice) lemon
- 2 tbsp (chopped) fresh parsley
- 2 cloves (minced) garlic
- 1 tbsp olive oil
- 1/2 tsp sea salt
Instructions
- Step 1: Pat shrimp dry with paper towels and season evenly with 1/2 tsp sea salt and 1/4 tsp cayenne pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 1.5 minutes per side until pink and opaque.
- Step 3: Remove shrimp from skillet and set aside. Add 3 tbsp butter and 2 minced garlic cloves to the same skillet, sautéing for 1 minute until fragrant and butter foams.
- Step 4: Stir in absinthe and lemon zest, scraping the pan to deglaze. Simmer for 30 seconds until alcohol evaporates, then whisk in lemon juice and remaining 1/4 tsp cayenne.
- Step 5: Return shrimp to skillet, tossing to coat evenly. Cook for 1 minute more until heated through and sauce thickens slightly.
- Step 6: Remove from heat and stir in 2 tbsp chopped parsley. Serve immediately, ensuring the cayenne heat and absinthe aroma balance the lemon brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sazerac-Style Shrimp with Cayenne Butter take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sazerac-Style Shrimp with Cayenne Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep absinthe from drying out.
Can I substitute ingredients in Sazerac-Style Shrimp with Cayenne Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sazerac-Style Shrimp with Cayenne Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sazerac-Style Shrimp with Cayenne Butter?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
