Tag Archives: Cajun spice

Cajun Garlic Butter Shrimp

Cajun Garlic Butter Shrimp

Cajun Garlic Butter Shrimp

I was in the mood for shrimp and came across this recipe – Cajun Garlic Butter Shrimp – on Alyssa River’s site The Recipe Critic. It’s simple and quick to make and yet has some very complex flavors. I served it with faro which went well with the sauce. Rice goes well too.

Cajun Garlic Butter Shrimp

Ingredients:
  1. ¼ cup low sodium soy sauce
  2. 2 Tablespoons brown sugar
  3. 2 Tablespoons olive oil
  4. 1 Tablespoon whole grain mustard
  5. 1 teaspoon Cajun seasoning
  6. 2 garlic cloves, minced
  7. 2 tablespoons butter
  8. 1 pound shrimp, peeled and deveined
  9. Black pepper
  10. Sliced green onions, for garnish
Cajun Garlic Butter Shrimp
Mix the first six ingredients together in a bowl to make the sauce. Put the butter in a frying pan on high heat. When it melts, add the sauce and let it reduce for a few minutes.
Cajun Garlic Butter ShrimpAdd the shrimp to the pan and sprinkle with black pepper. Stir and cook for a few minutes until the shrimp is done. Garnish with the chopped green onions. Really good and easy to make.

Cajun Garlic Butter Shrimp

Also good with snow peas and rice.

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Spice Rubbed Roast Chicken

Spice Rubbed Roast Chicken

A simple recipe – not too hot but just enough of a spark to make it interesting. After you put all of the ingredients in the blender your work is about done and then you just let it marinate.

Spice Rubbed Roast Chicken

Spice Rubbed Roast Chicken(Cajun Spice)

Put all rub ingredients in a blender and blend until it’s smooth and liquidy. Place chicken in a bowl and pour rub over it and coat thoroughly – use your hands and really rub that mix in. Cover and store in fridge overnight or at least 8 hours.

Spice Rubbed Roast Chicken

Bring the chicken to room temperature and pre-heat the oven to 450o with the rack in a low position. Place the chicken pieces skin side up in a well-oiled backing pan. Bake for about 30-35 minutes until brown. Legs and thighs need to cook a little longer than wings and breasts.


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Michele’s Shrimp & Rice

The Fisherman’s Wharf – corner of Houston and Mott Street in New York’s Little Italy
Michele’s Shrimp and Rice
Michele was the chef at the Fisherman’s Wharf, our family restaurant when we were kids (the drawing above was done by my sister Nicki).  Shrimp and Rice was one of his specialties. I don’t have his recipe so I had to make a few guesstimates. What I came up with was pretty close.

Michele's Shrimp and Rice

Michele's Shrimp and Rice

Sauté onion and celery in oil with 1 anchovy (or a squeeze of anchovy paste) and  Cajun spice Michele's Shrimp and RiceWhen veggies are soft (not brown), add 3 cups of stock and ½ tbsp Worcestershire sauce and stir. Check for seasoning. Sometimes stock can be salty and there are other salty ingredients so you may not need any additional salt. Bring it to a boil, add the rice and cook covered on low for 15 minutes.

Add the shrimp and the 4th and last cup of stock and complete cooking – 10 minutes on low heat covered.

If necessary, add some hot water to maintain a soupy consistency.

Michele's Shrimp and Rice

Fish stock involves fish heads, bones and shells. Make it if you like, but I prefer “Better Than Bouillon Fish Base.” One teaspoon mixed with one cup of hot water is all you need to do.


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