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Ingredients
- 1/2 c. Cajun Spice Mix
- 1Â 1/2 c. (12 ounces) dark beer
- 2 c. Heavy cream
- 1 lb Medium shrimp, peeled and deveined
- 1/2 tsp Red pepper flakes
Directions
- I found this recipe (from San Francisco restaurant Cha Cha Cha) while surfing, and it looks like a winner to me. I'd naturally kick up the heat by a factor of 8 or possibly 10. I'd love to make it, but I am concerned about the amount of Cajun Spice Mix which it calls for.
- 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.
- 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.
- Don't allow the mix to burn.
- Gradually stir in the cream to make a smooth sauce. Cook over medium heat, stirring occasionally, for 8 to 10 min, or possibly till the sauce thickens slightly and turns a rich rust color.
- Add in the shrimp and red pepper flakes. Reduce the heat and cook shrimp over low heat for 2 to 3 min, or possibly till the shrimp are pink and opaque.
- Taste and adjust the seasoning. Serve in individual skillets or possibly bowls with your favorite bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1035g | |
| Calories 1455 | |
| Calories from Fat 851 | 58% |
| Total Fat 96.65g | 121% |
| Saturated Fat 56.77g | 227% |
| Trans Fat 0.0g | |
| Cholesterol 1018mg | 339% |
| Sodium 776mg | 32% |
| Potassium 1114mg | 32% |
| Total Carbs 22.98g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.32g | 0% |
| Protein 98.62g | 158% |
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