Skillet Cajun Shrimp
Here's another recipe that came from "Cook Eat Cha Cha Cha", along with the Sangr�a and Cajun Spice Mix. You can make this as hot as you dare. It's a wonderful recipe.
1/8-1/2 cup Cajun Spice Mix (see Condiments)
1-1/2 cups (12 oz.) dark beer
2 cups heavy cream
1 lb. medium shrimp, peeled and deveined
1/2 tsp. red pepper flakes (optional)
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.
Yield: 4 to 5 servings
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