Serves 4 to 5
This is by far our most popular dish, and another
of chef Jimmy Harris's 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.
1/2 cup Cajun Spice Mix
1-1/2 cups (12 ounces) dark beer
2 cups heavy cream
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
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.
From:
Cook, Eat, Cha Cha Cha
By Philip Bellber
Photographs by Ian Reeves
Chronicle Books
144 pages
Full-color photographs and illustrations throughout
Paperback, $17.95
ISBN 0-8118-1146- 8
This is by far our most popular dish, and another
of chef Jimmy Harris's 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.
1/2 cup Cajun Spice Mix
1-1/2 cups (12 ounces) dark beer
2 cups heavy cream
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
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.
From:
Cook, Eat, Cha Cha Cha
By Philip Bellber
Photographs by Ian Reeves
Chronicle Books
144 pages
Full-color photographs and illustrations throughout
Paperback, $17.95
ISBN 0-8118-1146- 8
