Cajun shrimp in a cast iron skillet with Stone crabs and cheesy grits

Welcome to another of Kev’s cooking with cast iron.  In this episode I am  cooking what happened to be in the fridge. Some Fresh Gulf Shrimp and two (yep just two) Stone Crab claws.

Today we are cooking up Cajun shrimp in a Lodge cast iron skillet over charcoal, with Stone crabs and cheesy grits.

For the grits, it is up to you, slow cooked, 5 minute, or instant.

I slow cook mine in a Lodge cast iron pot, for about 40 -50 minutes, with butter and  a dash of salt.


What you need for this meal:

3 tablespoons butter, 2 garlic cloves, minced, 1/2 cup amber beer – I use local Islamorada Beer Companies – Sandbar Sunday Beer,1 teaspoon Worcestershire sauce, 1 teaspoon pepper,1/2 teaspoon salt,1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, crushed, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon cayenne pepper, 1/8 teaspoon dried oregano, 1 pound uncooked large shrimp, peeled and deveined.

If you want more spice and a sweet taste to the Cajun seasoning outlined above, try adding a local hot sauce from  your area, here in the Keys, I use Bone Lee’s Gourmet Hot Sauce, it adds extra zip to many of my dishes. I used 3 or 4 tablespoons of Bone Lee’s Gourmet Hot Sauce, but you can use the whole bottle if you want to.

Mix beer, Worcestershire sauce and seasonings in a bowl.  set aside


In a large cast iron skillet, heat butter over medium-high heat, once melted add garlic; cook and stir for a bit,  add beer, seasonings,Worcestershire sauce, and if you want Bone Lees; bring to a boil.

Melted butter and garlic.


Add shrimp.


Cook 2 – 3 minutes, stir until pink and turnover stirring.


How I crack Stone crab.  I use the end of a table knife.




I add the Stone crab to the skillet, place it in the  melted butter Cajun seasoning, flip after a second or two the removed.

Stone crab is sold precooked. You do not need to cook it.  I happen to like it seasoned and slightly warm.

Shrimp and Stone Crab

Finished, now add the shrimp and Stone crab to a bed of cheesy grits and enjoy


My good friend Charles watching the grilling and crab claw cracking.


Dinner time, bon appetit

Cajun Shrimp Done color

Thanks for tuning in to Kev’s Key Largo Living.

I hope you enjoy making this dinner.  Kev



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