Easy, Juicy And Cajun-y: Sauteed Shrimp

Depending on who you are, when faced with a pound of raw shrimp, you either roll up your sleeves, get peeling and whip up your favorite recipe, or you cringe and tentatively poke the cold, gray bag. If you fall in the latter category, fear no more -- though this dish has several ingredients, it's easy to make and it's foolproof. And if you already have your own go-to shrimp prep steps, give this recipe a whirl. It's savory, saucy and has hints of Cajun flavor.

Serves: About 6-8 Prep time: 25 minutes Cook time: 7 minutes

Ingredients: 1 pound raw shrimp, peeled and de-veined 1/2 stick of butter (or 4 tablespoons) 1-2 tablespoons minced or crushed garlic 2 tablespoons Worcestershire sauce 1 tablespoon basil 1 teaspoon oregano 1 teaspoon cayenne pepper (optional) salt and pepper, to taste

1. Melt the butter in a skillet on medium-low heat. Add garlic and a sprinkle of salt and pepper. Increase heat to medium and add the peeled and de-veined shrimp. Stir.

2. After about 2 minutes, add the Worcestershire sauce, oregano, basil, cayenne pepper and a dash more salt and pepper. Keep stirring and turning shrimp until they curl and turn slightly pink. (Hint: Cook until you don't see any more gray).

My Notes: Changing the proportions: My favorite thing about this recipe is that while the flavors are sophisticated, cooking is a snap because you don't have to measure out each ingredient. Does the shrimp look a little dry? Add a dash more Worcestershire. Not seeing enough flecks of herbs? Toss in another pinch of oregano and basil. Not enough heat? Of course, sprinkle a bit more cayenne pepper.

How to de-vein shrimp: Some chefs would say de-veining is an absolute necessity; the cooked shrimp looks fuller, curlier and neater. And after all, it is cleaner; eating poop isn't necessarily on everyone's to-do list. Others shrug off the practice and prefer the shrimp in their natural state. In order to properly de-vein, take a small knife and cut a small slit across the back of the shrimp, inserting your blade about 1/3 of the way through. From here, wipe off the intestinal tract, or what looks like black thread.