Cajun Shrimp

From: Sarah Henderson sehender@reed.edu

Date: Mon, 9 Aug 1993 13:44:09 -0700 (PDT)

This is my adaptation of what I think was a Paul Proudohme(spelling?) recipe.

Cajun Shrimp(2 servings)

lb. shrimp(3-4 inch w/out heads)

/4 tsp. cayenne

tsp. black pepper

/2 tsp. salt

/2 tsp. red chile pepper flakes

/2 tsp. thyme

/2 tsp. rosemary

/8 tsp. oregano

Tbsp. butter

1/2 tsp. garlic, minced

tsp. worcestershire sauce

/2 cup beer(room temperature)

Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle.

In large skillet over high heat, melt butter, add garlic, seasonings, and

worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring

and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and

reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce

spooned over the top.

mara

http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/cajun-shrimp.html [12/17/1999 11:55:06 AM]

Seafood Recipes