Chili Flake Cajun Shrimp

Chili Flake Cajun Shrimp

Ingredients:
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon red chili flakes
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon ground marjoram
4 tablespoons unsalted butter
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 cup beer, room temperature

Directions:
1. Rinse the shrimp and shake them dry. Combine all of the dried seasonings in a
bowl.
2. Place a skillet over medium-high heat. When it is hot, add the butter and garlic
and cook for 1 minute. Add the seasoning mix, Worcestershire sauce, and beer.
3. Once the sauce bubbles, add the shrimp. Cook for 4–6 minutes, stirring so they
cook evenly.
4. Once the shrimp is cooked, remove from the pan and place in a serving bowl. Let
the liquid simmer for 10 minutes until it is a reduced sauce. Adjust the seasonings
and serve with white rice.
GRILLED BARBECUE SALMON
Since salmon is a high-fat fish, it holds up incredibly well when grilling. The
Kansas City–Style Barbecue Sauce (see recipe in Chapter 2) is great in this dish, or
you can use a bottled sauce.
Yields 4 servings
1 tablespoon vegetable oil
Pinch salt
Pinch pepper
4 6–8-ounce salmon steaks
1⁄ cup barbecue sauce
4
1. Brush a grill pan lightly with vegetable oil and place over medium-high heat.
2. Sprinkle salt and pepper over the salmon. Brush one side of the salmon lightly
with barbecue sauce. Place that side down on the warmed pan. Brush the other
side with barbecue sauce.
3. Cook for 3 minutes on each side, or until it is opaque about halfway up the side
of the fillet. Once the salmon is cooked through, brush it again with a light coating
of barbecue sauce and serve while warm.
FISH TACOS
You need a firm fish since you’ll be pan-frying these. Look for perch, grouper,
catfish, or ask your fishmonger for suggestions based on availability. It is fine if the
fish has the skin on.
Yields 2 servings
1⁄ pound firm whitefish fillets
2
2 tablespoons peanut or corn oil
Salt to taste