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Title: Spicy Cajun Shrimp
Categories: Spice Cajun Shellfish
Yield: 1 Servings
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This recipe is basically a cajun spice kind of thing. A similar effect, to some palates even better, can be achieved using a cajun spice blend such as Prudhomme's, or your homemade version.
I'm a believer that the shrimp shell harbors much of the flavor, and should be used. However, all that peeling is not only messy, but takes long enough that food chills down. Two suggestions: 1) cut the tails in half lengthwise. This also lets you "devein" if you want to. The main thing, though, is that it facilitates getting the meat out, yet still gain flavor from shell. The amount of spice can be toned down since the flesh will be 1/2 exposed. 2) use thin-shelled shrimp, such as whites, rather than thick-shelled such as the ubiquitous tigers. Then you can actually go ahead and eat the whole thing, even the tips of the tails if they're crunchy enough. The flavor is awesome, and the crunch of the shells kind of grows on you. A classic Chinese dish is shrimp stirfried in a hot, dry wok with cayenne and black or white pepper, nada mas. Again, you eat the whole thing.
I do the cajun shrimp thing a little differently. I cut them in half as above, then marinate them in clarified butter (just enough to moisten them, no excess in bottom of bowl) and cajun spice to taste. The butter richens a bit, but mainly it helps the spice adhere. A little later I skewer them and grill them over hot coals. Served with a lime sqeeze and dirty rice, they're pretty special. I usually don't bother peeling the meat out of the half-shell, if I used thin-shelled shrimp. Crunch, yum.
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