Thursday, 13 August 2009

The Superlative Cajun Shrimp

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We fell in love with Cajun Cuisine in 1990 and we were so lucky that in 1991 in Palm Springs Chef Paul Prudhomme came for a visit and let us into a few of his tips and tricks. This is an effortless yet lovely appetizer for everyday celebrations we always served this in a nice glass bowl served on a bed of crushed ice just before dinner along with drinks something like canap├ęs

Serves: 12 for a dinner party
Time: from start to finish including marinating time 4hours 10 minutes
You Will Need
  • ½ a lemon
  • 1/3 cup of water
  • 1 small onion, chopped (1/3 cup)
  • 2 tablespoons lemon juice
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • ¼ teaspoon salt
  • 1 ½ pounds fresh or frozen peeled medium shrimp (about 2 pounds in the shell)
  • ½ cup chopped green or red sweet pepper
  • Lettuce leaves
Method:
  1. Combine the lemon peel, water, onion, lemon juice, cooking oil, garlic, Cajun seasoning, and salt in a large frying pan/skillet; heat to boiling.
  2. Add the shrimp stirring to coat, return to boiling, reduce the heat and simmer, covered, for about 4 minutes or until the shrimp are opaque, stirring twice.
  3. Stir in the green or red pepper, transfer the mixture to a glass bowl, cover, and marinate in the refrigerator for 4 hours, stirring the mixture occasionally.
  4. At serving time, drain the mixture well.
  5. Serve in a bowl lined with lettuce and make sure you have plenty of serving picks.