Skillet Cajun Shrimp
Serves 4 to 5
Serve in 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
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. The next two are from Tabasco's Pepper Fest Recipes:
RED-HOT AND COOL
- 1 1/2 cups TABASCO® Bloody Mary Mix
- 3/4 cup pared, seeded cucumber, diced
- 2 tablespoons lime juice
- 1 1/2 cups ice cubes
HOT CRAB DIP
- 1 cup fresh or canned crab meat, well picked over
- 1 8-ounce package cream cheese, softened
- 2 tablespoons milk
- 1 medium onion, finely chopped
- 2 tablespoons prepared horseradish, drained
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons TABASCO® Pepper Sauce
- 1/2 teaspoon dry mustard
- 3 tablespoons dry sherry
- Salt to taste
- 1/4 cup sliced almonds, toasted
In a medium bowl, combine all ingredients except almonds. Transfer to shallow baking dish. Bake for 10 to 15 minutes until heated through.
Top with toasted almonds and serve with crackers or sour dough bread slices.
Makes about 2 cups.
CHICKEN AND JALAPENO QUESADILLAS
This recipe can be prepared in 45 minutes or less.
Guacamole-there are many kinds in the freezer section these days-and a new sweet fruit salsa are good accompaniments to these quesadillas. (The quesadillas make good use of shredded mixed cheeses and pre-seasoned, precooked chicken.) Have sliced oranges and red onions atop romaine for a salad, and buy
