Tag Archives: Cajun spice

Seafood, Vegetarian

Cajun Shrimp

March 13, 2020 robiulo Leave a comment

Cajun Shrimp

Whenever I go to New Orleans I over eat. It’s that combination of ingredients that you get in NOLA classic dishes that can’t be beat. With Cajun spice, shrimp and green onions this one really comes together.

Ingredients:

¼ cup soy sauce
3 tbsps. olive oil
1 tbsp. Worcestershire sauce
1 tbsp. brown mustard
1 tsp. Cajun spice mix
2 tbsps. brown sugar
2 minced garlic cloves
2 tbsps. butter
1 lb. medium shrimp, peeled and deveined
Salt & black pepper
sliced green onions

Thoroughly mix the first 7 ingredients in a bowl.

Melt the butter in a pan over medium heat. Add the sauce and blend with the butter for a few minutes.

Add the shrimp to the pan. Cook and stir for about 5 minutes until the shrimp are done. Check for seasoning and add salt and pepper is needed. Soy sauce can be salty.

We served it with spelt and it also goes well with rice. Add some chopped green onions and a dash of hot sauce.

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Seafood, Vegetarian

Cajun Garlic Butter Shrimp

August 16, 2019 robiulo 2 Comments

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.

Ingredients:

¼ cup low sodium soy sauce
2 Tablespoons brown sugar
2 Tablespoons olive oil
1 Tablespoon whole grain mustard
1 teaspoon Cajun seasoning
2 garlic cloves, minced
2 tablespoons butter
1 pound shrimp, peeled and deveined
Black pepper
Sliced green onions, for garnish

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.

Add 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.

Also good with snow peas and rice.

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Poultry

Spice Rubbed Roast Chicken

November 10, 2017 robiulo Leave a comment

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.

(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.

Bring the chicken to room temperature and pre-heat the oven to 450^o 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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Seafood

Michele’s Shrimp & Rice

July 14, 2017 robiulo Leave a comment

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.

Sauté onion and celery in oil with 1 anchovy (or a squeeze of anchovy paste) and Cajun spice When 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 4^th 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.

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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Reveries and Recipes