Remembering
Sept. 11, 2001
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Recipe of the Week
Cajun Shrimp Appetizer
Courtesy of
Cahana Mead
Ingredients
1 pound extra large shrimp, shelled and deveined
1 tablespoon. lime juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon thyme leaves, crushed
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 to 2 teaspoons oil
Method
Place shrimp in a bowl and sprinkle with lime juice. Toss to coat.
Combine garlic powser, onion powder, thyme, salt and both peppers in a cup or small glass. Sprinkle the spice mixture over shrimp. Toss again to coat shrimp evenly.
Add oil to a large skillet and spread to coat the pan. Heat until hot.
Add the shrimp and cook, stirring, about 3 minutes until shrimp are pink. Do not overcook or shrimp will get tough.
Place the shrimp in a serving bowl, cover and refrigerate until cold.
Garnish with lime wedges before serving.
Makes 16 to 18 appetizers.
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