Cajun Shrimp and Seared Tomatoes

Servings 4 people



  • 1 pound large shrimp peeled and deveined (26 to 30)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 2 tablespoons ghee or use olive oil


  • 1 pint grape tomatoes
  • 1 - 2 tablespoons olive oil
  • sea salt and freshly ground black pepper to taste
  • garlic powder to taste


  • Rinse shrimp and pat dry; place in a large bowl and toss with all spices.
  • Melt the ghee (or heat olive oil) in a large skillet over medium-high heat.
  • Add shrimp and cook for 2 to 4 minutes per side or until shrimp are pink and opaque (don’t overcook them or they’ll become rubbery!).
  • Remove from skillet and set aside. Halve grape tomatoes lengthwise.
  • In the same skillet, heat the olive oil over medium-high heat.
  • Add tomato halves, salt, pepper, and garlic powder; sauté for 3 minutes per side or until tomatoes become very tender and wrinkled.
  • Serve tomatoes over shrimp.


SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.
Tried this recipe?Let us know how it was!