Here’s the thing. The warmer the weather gets, the spicier I like my food. for me a big pot of chili is a summertime affair, not something I’m looking for in the winter. On the other hand, when the temperatures start to climb I also tend to crave lighter foods, not something that’s going to weigh me down. Enter Cajun Shrimp.
Shrimp is the perfect balance in those situations. It’s not a light meal, but the flavor is light and fresh. The sweetness of the meat plays well with spicy additions, but isn’t so subtle that it’s buried by them. If anything the heat enhances the flavor. The fact that you can eat them with your fingers and make a mess is just a plus.
While I can take all of the credit for this variation, the inspiration for this dish sprang from a conversation on twitter with the wonderful @oxfordfalls, (who you should be following if you aren’t already). If you aren’t a fan of twitter, go visit their website and check out some cool food products.
If you aren’t a fan of the intense heat that these Cajun shrimp bring to the table, or have someone in your group that isn’t a fan of sweat and tears, I’ve included an alternate spice mix to the recipe for good measure.
So which are you, mild or spicy? Let us know in the comments. The less spicy seasoning option is because my wife has a reaction to foods that are too spicy, so if you prefer, this is what I use to sub cajun seasoning for her. The flavor is different, but it doesn’t cause an allergic reaction, and she seems to like it ;)
Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 100mgSodium: 1265mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 9g
What I would have done differently had I thought of it at the time:
The less spicy seasoning option is because my wife has a reaction to foods that are too spicy, so if you prefer, this is what I use to sub cajun seasoning for her. The flavor is different, but it doesn’t cause an allergic reaction, and she seems to like it ;)
I think that perhaps just a tiny dusting of flour or cornstarch on the shrimp would be a huge plus in this dish. It would give a nice crunch to the shrimp, but also serve to bind the sauce together. I’ll have to give that a try the next time I have shrimp and see how it turns out.
Links to other recipes like this: