INGREDIENTS

INSTRUCTIONS

I found this recipe (from San Francisco restaurant Cha Cha Cha) while
surfing, and it looks like a winner to me. I'd naturally kick up the heat
by a factor of 8 or 10. I'd love to make it, but I am concerned about the
amount of Cajun Spice Mix that it calls for.
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.
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.
Posted to CHILE-HEADS DIGEST by "The Dwarf with a spoon."
<jeffries@alaska.net> on Oct 18, 1998, converted by MM_Buster v2.0l.

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