Skillet Cajun Shrimp
Here's another recipe that came from "Cook Eat Cha Cha Cha", along with the Sangría 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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