Looking for a quick, flavorful seafood dinner that feels like a restaurant meal at home? In this episode of Jacq from Jersey, I’m cooking up two of my absolute favorites: spicy Cajun shrimp with veggies and steamed littleneck clams in a buttery, garlicky white wine sauce. Perfect for a weeknight dinner or your next date night in.
The Cajun shrimp is packed with bold flavor, tossed with andouille sausage, zucchini, squash, and red bell pepper—all roasted in the air fryer or convection oven in just 10 minutes! The clams are steamed in grass-fed butter, garlic, white wine, and lemon, then served with crusty bread for dunking (or pour them over pasta for an extra cozy meal).
🍽️ Recipes serve 4 and come together fast—prep ahead and dinner’s ready in minutes!
👇 Grab the full recipe on my blog: https://jacqfromjersey.com
💬 Let me know in the comments if you make it!
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#CajunShrimp #GarlicClams #SeafoodRecipes #WeeknightDinner #JacqFromJersey #QuickMeals #ItalianAmericanCooking #LowCountryEats #AirFryerShrimp #SeafoodLovers
Hi, this is Jack from Jersey. Welcome to my channel and sorry about the still picture, but it’s really a no makeup day. Um, we’re gonna be making Cajun shrimp today and buttery clams and they are absolutely delicious. So, stay tuned. For the Cajun shrimp, you’ll need one tablespoon of Cajun or Creole seasoning. One pound of large or extra-L large shrimp peeled into veined. One pound of Andwi sausage sliced. One medium zucchini sliced into half moons. One medium yellow squash, the same, or you could do a combination or whatever you have on hand. One large organic red bell pepper, seated and cut into oneinch pieces. a large pinch of sea salt, 2 tablespoons of organic extravirgin olive oil, and an air fryer or a convection oven. This would be good in, but you could use your regular oven, too. For the buttery steamed clams, you’ll need 5 tablespoon of grass-fed butter, divided. Six cloves of organic garlic, minced. One cup of white wine. One tablespoon of organic lemon juice, usually from one to a half a lemon, depending on the size. Two to three dozen dozen little neck clams. I use two dozen here. Uh a third of a cup of Italian parsley, flat Italian parsley chopped. Um lemon wedges for serving. A large pot with a lid. And I served this with a crusty baguette, but you could put it over pasta. The the choices are limitless. I cut up the butter, parsley, garlic, and lemon for my clams. Make sure you have everything prepared and ready to go. Then for the shrimp, I cut up my zucchini and pepper and my sausage. I already peeled and de veained the shrimp, put them in the fridge. Then I baked some bread because baked bread is great. And then I tossed everything in a bowl. I added the Cajun seasoning and tossed everything really well and then added some olive oil and spread it out on a pan, an air fryer pan that I put in my convection oven. Next, I started on my clams. I put butter, hot red crushed pepper, and garlic in the pan and cooked it up. I added the wine and brought that to a boil. I added my clams and the rest of the butter and put a lid on top so they steam and cook nicely. I forgot to say I added the lemon juice with the wine. And then you cook them for about 6 minutes and pop in some parsley. Adjust with salt and pepper if you need it. And voila. Now your shrimp is ready to come out of the oven. Plate it up. Serve with some crusty bread for your clams. And this is a delicious meal and quick. Enjoy. Don’t forget to like and subscribe and hit the notification button and head over to my blog, Jack from Jersey, for the full recipe. Heat.
Dining and Cooking