Skillet cajun shrimp

1 servings

Ingredients

Quantity Ingredient
½ cup Cajun Spice Mix
1½ cup (12 ounces) dark beer
2 cups Heavy cream
1 pounds Medium shrimp; peeled and deveined
½ teaspoon Red pepper flakes

Directions

I found this recipe (from San Francisco restaurant Cha Cha Cha) while surfing, and it looks like a winner to me. I'd naturally kick up the heat by a factor of 8 or 10. I'd love to make it, but I am concerned about the amount of Cajun Spice Mix that it calls for.

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.

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.

Posted to CHILE-HEADS DIGEST by "The Dwarf with a spoon." <jeffries@...> on Oct 18, 1998, converted by MM_Buster v2.0l.

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