Cajun shrimp is easy dish with French, Southern influences
Cajun cooking is a combination of French and Southern cuisine. This easy recipe for Cajun Shrimp uses prepared Cajun spice seasoning and beer to flavor the shrimp.
Although Cajun and Creole cooking differ in many respects, rice is an important staple in both. Red beans and rice is a basic Creole dish that completes this meal.
Serve with a green salad.
Helpful hints:
■ Look for raw, peeled, deveined shrimp in the seafood department or frozen food section.
■ Minced garlic can be found in the produce section. Two crushed medium garlic cloves, can be used instead.
■ Look for diced onion and tomato in the produce section of the supermarket.
■ If Cajun seasoning is not available, use a chili seasoning or one for blackening fish or meat instead.
Countdown:
■ Make rice and beans. ■ Make shrimp
Shopping list:
To buy: 3/4 pound large raw, peeled and deveined shrimp, 1 bottle Cajun spice seasoning, 1 bottle Worcestershire sauce, 1 bottle/can beer, 1 jar minced garlic, 1 small bottle hot pepper sauce, 1 package microwave brown rice, 1 can reducedsodium red kidney beans and 1 bunch parsley (optional).
Staples: olive oil, cornstarch, salt and black peppercorns.
CAJUN SHRIMP
Recipe by Linda Gassenheimer 2 teaspoons olive oil 2 teaspoons minced garlic 1/2 tablespoon prepared
Cajun spice seasoning 3/4 pound large raw, peeled
and deveined shrimp 2 teaspoons
Worcestershire sauce 3/4 cup beer
2 teaspoons cornstarch 2 tablespoons cold water 2 tablespoons chopped
parsley (optional) Hot pepper sauce
Heat olive oil in a mediumsize nonstick skillet over medium-high heat. Add garlic, Cajun spice seasoning and Worcestershire sauce. Sauté 30 seconds. Add shrimp and sauté 2 minutes. Remove shrimp to a plate, raise heat to high and add beer. Reduce beer for 2 minutes. Mix cornstarch with water and add to beer. Stir to thicken sauce, about 1 minute. Remove skillet from heat and add shrimp. Sprinkle parsley on top. Serve with hot pepper sauce on the side. Makes 2 servings.
Per serving: 247 calories (20 percent from fat), 5.4 g fat (0.8 g saturated, 2.3 g monounsaturated), 276 mg cholesterol, 35.1 g protein, 8.9 g carbohydrates, 0.4 g fiber, 751
CREOLE RICE AND RED BEANS
Recipe by Linda Gassenheimer 1 package microwave brown rice (1 1/2 cups cooked)
1 cup canned reducedsodium red kidney beans, rinsed and drained Several drops red pepper
sauce
2 teaspoons olive oil Salt and freshly ground
black pepper
Microwave rice according to package instructions. Measure 1 1/2 cups rice and reserve remaining rice for another time. Place beans in a bowl and add several drops hot pepper sauce. Toss well. Add the rice to the beans with oil and salt and pepper to taste. Toss well.
Yield 2 servings.
Per serving: 244 calories (23 percent from fat), 6.1 g fat (1.1 g saturated, 2.7 g monounsaturated), no cholesterol, 5.3 g protein, 41.8 g carbohydrates, 3.2 g fiber, 27 mg sodium.
Linda Gassenheimer is the author, most recently, of "The 12-Week Diabetes Cookbook," "Delicious OnePot Dishes" and "Quick and Easy Chicken." Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.