BEER is GOOD!
Drunken Shrimp with Cajun Mayonnais
This recipe is courtesy of Terry Pogue. She was kind enough to post this on our old site and of course I don't have her password.
Drunken Shrimp with Cajun Mayonnaise - Serves 8 to 10
1 1/2 pounds medium shrimp
2 bottles (12 ounces) beer -- preferably a full-flavored microbrew
2 cloves garlic -- halved
1 bay leaf
1 teaspoon salt
1 teaspoon red pepper flakes
1 tablespoon Cajun seasoning blend
1 cup mayonnaise
1 tablespoon fresh lemon juice
1. Rinse the shrimp, leaving the shells intact. Blot dry with paper towels. In a saucepan, combine the beer, garlic, bay leaf, salt and red pepper flakes. Bring to a simmer, then add the shrimp. Cook the shrimp just until they turn pink, about 2 minutes. Remove from the heat and let the shrimp steep in the beer broth for 1 minute longer. Remove with a slotted spoon and set aside. Let the beer mixture cool for 20 minutes.
2. Return the shrimp to the beer broth, cover, and refrigerate at least 1 hour or until ready to serve.
3. To make the mayonnaise; in a small bowl, mix together the Cajun seasoning and the mayonnaise. Add the lemon juice and whisk until thoroughly combined. Refrigerate until ready to serve. When ready to serve, drain the shrimp and serve with the mayo.
Printed from A Cook's Books -- Recipe management for Macintosh