Cookbook Profile

Skillet Cajun Shrimp

Serves 4 to 5

Spicy Cajun Shrimp  

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.

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
Recipe reprinted by permission.


Cook, Eat, Cha Cha Cha

About the Book



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This page modified September 2007