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Name: Skillet Cajun Shrimp
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Red pepper flakes; 1 1/2 c (12 ounces) dark beer; 1 lb Medium shrimp; peeled and; 2 c Heavy cream; 1/2 c Cajun Spice Mix

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INGREDIENTS

1/2 ts Red pepper flakes
1 1/2 c (12 ounces) dark beer
1 lb Medium shrimp; peeled and
2 c Heavy cream
1/2 c Cajun Spice Mix

Servings

INSTRUCTIONS

I found this recipe (from San Francisco restaurant Cha Cha Cha) while surfing, and it looks like a winner to me. Id naturally kick up the heat by a factor of 8 or 10. Id 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 Harriss 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." on Oct 18, 1998,

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Skillet Cajun Shrimp

1/2 ts Red pepper flakes
1 1/2 c (12 ounces) dark beer
1 lb Medium shrimp; peeled and
2 c Heavy cream
1/2 c Cajun Spice Mix

I found this recipe (from San Francisco restaurant Cha Cha Cha) while  surfing, and it looks like a winner to me. Id naturally kick up the heat  by a factor of 8 or 10. Id 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 Harriss  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@alaska.net> on Oct 18, 1998,

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Nutrition

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Serving Size: 1 Serving (692g)
Recipe Makes: 1 servings

Calories: 821
Calories from Fat: 793 (97%)

Amt Per Serving		% DV

	Total Fat 88.1g	117 %
	Saturated Fat 54.8g	274 %
	Monounsaturated Fat 25.4g
	Polyunsanturated Fat 3.3g
Cholesterol 326.1mg		100 %
Sodium 90.5mg		3 %
Potassium 180.8mg		5 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 6.7g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 821

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