[CH] Skillet Cajun Shrimp
Porter Banister (porter9@concentric.net)
Mon, 19 Oct 1998 04:12:23 -0400
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. A half cup of the various Cajun and
Creole type seasonings that I have in my spice cabinet would contain a
quarter cup of salt, since mine are half salt. I realize that salt-free
Cajun Seasoning is available too (from Tony Chachere) but I am wondering
what this recipe means by Cajun Spice Mix. Are they talking about some type
of product other than the salt-laden variety that I have? I do not worry
about too much salt intake, I just worry that the dish would be ruined by
that much salt. What do any of you professional and/or Cajun/Creole chefs on
the list think? And also, does anyone think I should substitute fresh chiles
for the dried flakes called for? If so, what might work best with the cream
and the dark beer?
Skillet 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.