Cajun Shrimp in Cream Sauce

Cajun Shrimp in Cream Sauce

Ingredients:

Creole Spice mix: (or just buy pre-made. There are plenty of great brands)

· 2 tsp. chili powder

· 2 tsp cayenne chili powder

· 2 tsp. kosher salt

· 2 tsp. onion powder

· 1 tsp. freshly ground black pepper

· 1 tsp. garlic powder

· 1 tsp. paprika

· 1 tsp. dried thyme

· ½ tbsp dried oregano

1 lb Peeled deveined shrimp

Sliced Scallions (for garnish)

Directions:

· Dust peeled shrimp well with creole spice mix. (To taste) Save unused for later.

· Add a tbsp hot sauce (if you want to kick it up a notch)

· Let rest for at least 30 min in refrigerator.

In sauté pan:

· Melt I tbsp butter with 1 tbsp olive oil over med high heat. Don’t burn butter oil mix.

· Drop in shrimp. Add some Louisiana hot sauce to taste. Stir often. (This will make base of the sauce)

· Sauté shrimp to about 50% done. (slightly opaque)

· Add heavy cream and reduce by 1/4. (About 1/2 cup, depends on how creamy you want the sauce. Stir often, scrape those yummy bottom bits off for flavor)

· Add parmesan cheese to thicken sauce. (To taste) Stir often

Simmer on low to incorporate flavors. Add cracked pepper to taste. No salt needed!!!

Add to cooked pasta. Or rice.

ENJOY!!!!!