Cajun-Style Shrimp

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            FOOD FUNNY
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Thanks to my friend Debbie Gallogly for sending this one to us:

The Pasta Diet

1) You walka pasta da bakery.
2) You walka pasta da candy store.
3) You walka pasta da ice cream shop.
4) You walka pasta da table and fridge.

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            TODAY'S RECIPE
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If you like Cajun food, you'll love these shrimp. Don't be afraid to
be liberal with the cayenne because cooking the shrimp in their
shells assures that they won't be overly spicy.

Cajun-Style Shrimp

6 Tbs (90 ml) butter
4 - 6 cloves garlic, finely chopped
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) chopped fresh thyme, or 1 tsp (5 ml) dried
1 Tbs (15 ml) paprika
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 1/2 - 2 lbs (675 - 900 g) large shrimp in their shells

Melt the butter in a small saucepan over moderate heat and saute the
garlic until it is tender, about 3 minutes. Remove the pot from the
heat and add the lemon juice, thyme, paprika, cayenne, salt, and
pepper. Using a sharp knife, split the backs of the shrimp and devein
them, leaving the shell intact. Combine the shrimp with the marinade
and toss to thoroughly coat. Refrigerate for 30 minutes to 1 hour.
Remove the shrimp and discard the marinade. Grill directly over hot
coals until opaque and firm to the touch, about 2 minutes per side.
Serves 4 to 6.
Received on Thu Jun 22 07:48:39 2006