Yesterday I tweaked the Cajun Shrimp recipe and served it over pasta. Like the original recipe I poached the shrimp in the water, wine, pickling spice mixture. I also sauteed up a bunch of veggies like peppers, tomatoes, garlic, shallots, and spinach. You could add any other vegetables you want. To make the sauce I combined four tablespoons butter, 1/4 cup olive oil, 1/4 cup sherry, 2/3 cup shrimp stock, and 2 tablespoons Cajun spice; stirring until the butter melts and everything is incorporated. When you saute the vegetables use the Cajun sauce instead of butter or oil. Cook the shrimp, vegetables and pasta then mix together and pour sauce over. This was a last minute throw together dish last night that turned out surprisingly well. It’s relatively simple and allows for a lot of creativity, Enjoy!
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