Re: [CH] Skillet Cajun Shrimp
Dave Drum (xrated@cityscape.net)
Mon, 19 Oct 1998 09:38:25 -0700
Porter Banister wrote:
>
> 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?
<Receipe snipped>
Try Emeril's Essence... it's a Cajun/Creole Seasoning Blend. Receipe for
the spices/porportion blend available from HTTP//www.foodtv.com --- It
has no salt in the mix.
--
Uncle Dirty Dave sez ENJOY!!!
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