Spicy Cajun Shrimp
Tom got me Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans for Christmas last year. Although I enjoyed reading through it, I hadn't picked it up to make anything from it. Not sure why. That sort of thing happens when you've got stacks of cookbooks everywhere. I finally cracked it open for actual use when I picked up some shrimp a couple of weeks ago and wanted to make something besides the same old thing . (Although I see that the shrimp scampi I usually favor isn't here ... I must share that soon!) Who cooks shrimp better than someone from Louisiana? Probably no one. This was a huge hit. I'm a wimp so I used less than the minimum amounts of cayenne and red pepper. In retrospect the minimums probably would have been fine. There is a wide latitude for spicy food, of course, so take your best guess! Spicy Cajun Shrimp Makes 2-3 servings (It served 4 of us with leftovers) 2 dozen large shrimp, or 1 pound medium shrimp, fres