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 completes this meal. Serve with a green salad.
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 medium-size nonstick skillet over medium-high heat. Add garlic, Cajun spice seasoning and Worcestershire sauce. Saute 30 seconds. Add shrimp and saute 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 { cups cooked)
1 cup canned reduced-sodium 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 { 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.