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Cookbook

 

Skillet Cajun Shrimp

Serves 4 to 5

Spicy Cajun Shrimp  

This is by far our most popular dish, and another of chef Jimmy Harris's inspired creations. We serve it in individual cast- iron skillets (you can use a shallow bowl) to allow plenty of room for soaking up the spice-infused cream sauce.

 

1/2 cup Cajun Spice Mix
1-1/2 cups (12 ounces) dark beer
2 cups heavy cream
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes

 

In a large, heavy saucepan, mix the Cajun spice mix and beer. Cook over medium heat, stirring constantly with a wire whisk to make a thick paste. Do not allow the mixture to burn.

Gradually stir in the cream to make a smooth sauce. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until the sauce thickens slightly and turns a rich rust color.

Add the shrimp and red pepper flakes. Reduce the heat and cook shrimp over low heat for 2 to 3 minutes, or until the shrimp are pink and opaque.

Taste and adjust the seasoning. Serve in individual skillets or bowls with your favorite bread.

From:
Cook, Eat, Cha Cha Cha
By Philip Bellber
Photographs by Ian Reeves
Chronicle Books
144 pages
Full-color photographs and illustrations throughout
Paperback, $17.95
ISBN 0-8118-1146-8
Recipe reprinted by permission.

 

Cook, Eat, Cha Cha Cha

About the Book

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This page modified September 2007


 

 
 

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