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Stunning plated serving of After-Golf Cajun Mussels & Shrimp, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

After-Golf Cajun Mussels & Shrimp

A stunning, hands-on communal feast of fresh mussels and jumbo shrimp simmered in a rich, rustic Cajun butter sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

The Cajun Sauce Base
  • ½ cup butter, 1 stick
  • ½ cup olive oil
  • ½ cup chili sauce
  • ¼ cup Worcestershire sauce
  • 2 lemons, sliced
  • juice from 1 large lemon, about 3 tablespoons
The Cajun Spices & Herbs
  • 2 tablespoons Cajun seasoning
  • 4 large garlic cloves, peeled and minced, about 2 tablespoons
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon ground oregano
  • 1 teaspoon hot pepper sauce
The Seafood & Serving
  • 2 pounds fresh jumbo shrimp (about 21 to 25 per pound), peeled and deveined, tails on
  • 1 pound fresh mussels
  • garlic toasts

Method
 

Making the Sauce
  1. Melt the butter over medium-high heat in a large sauté pan or pot with lid.
  2. Stir in the olive oil, chili sauce, Worcestershire, lemon slices, lemon juice, Cajun seasonings, garlic, parsley, oregano, and hot pepper sauce.
  3. Bring the mixture to a boil.
Cooking the Seafood
  1. Add the shrimp and mussels.
  2. Reduce the heat to medium.
  3. Cover with the lid.
  4. Cook until the shrimp is opaque and the mussels have opened, about 4 to 6 minutes.
  5. Ladle into bowls and serve with garlic toasts for dipping.