Recipes from Cajun Country :: Cajun Main Dish Seafood
4 quarts water
2 Tbsp. paprika
1 Tbsp. crushed red pepper flakes
2 Tbsp. Louisiana Hot Sauce
1 Tbsp. mustard powder
1 tsp. garlic powder
1/4 c. lemon juice
4 bay leaves
1 lb. med. shrimp, peeled*
Lemon wedges (for garnish)
Peppery Pepper Sauce
In an 8-quart pot, combine the water, paprika, pepper flakes, Louisiana Hot Sauce, mustard, garlic powder, lemon juice and bay leaves. Let it come to a boil; cover and simmer for 15 mins. Add the shrimp to the pot. Stir, return to a boil, cover and cook for 5 mins. Drain and garnish with lemon wedges. Serve with Peppery Pepper Sauce.
* Or you can leave shells on shrimp.
Peppery Pepper Sauce
1 Tbsp. olive oil
1/3 c. chopped onion
1 Tbsp. minced chile peppers
1 clove garlic, minced
3/4 c. chopped pimentos
1 tsp. paprika
1/2 tsp. Louisiana Hot Sauce
1 tsp. Worcestershire sauce
1 tsp. coarse mustard
1 tsp. red wine vinegar
1 Tbsp. chopped lemon sections
In a small skillet, heat the oil. Add the onions, chili pepper and garlic and sauté over med. heat for 4 to 5 mins.
In a blender, combine the vegetables, roasted red peppers or pimentos, paprika, Louisiana Hot Sauce, Worcestershire sauce, mustard, vinegar and lemons. Purée until smooth. Cover and refrigerate for at least 1/2 an hour.
Makes 1 c..
