from Cape Breton Tastes
From Bras d’Or Lakes Inn in St. Peter’s, Cape Breton Island is their cajon-inspired shrimp dish.
Ingredients
Shrimp Marinade:
2 Tbsp Cajon spices
½ fresh lemon, squeezed
1 ½ tsp Worcestershire sauce
Tabasco sauce
30 fresh or frozen large peeled shrimp (21-25 count)
Sauce:
3 tsp shallots, finely chopped
2 cloves garlic
2 tsp parsley
2 tsp butter
2 tsp olive oil
1 Tbsp brandy
½ cup white wine
¼ cup (35%) cream
Salt and pepper
Directions
In a mixing bowl, combine four marinade ingredients and shrimp. Let mixture set in the fridge for about 10 minutes.
For sauce: Heat olive oil over medium-high heat in a frying pan. Add marinated shrimp and sauté for a few seconds. Pour brandy into pan and flambé the shrimp mixture until brandy evaporates. Add shallots, garlic and butter, and sauté for 1 to 2 minutes. Add wine and cream. Let simmer for 2 minutes. Remove shrimp, put aside and reduce temperature of remaining liquid. Simmer for 3 to 4 minutes. Add salt and pepper to taste. Transfer shrimp back into the sauce and bring to a boil. Serve over rice pilaf or pasta and garnish with parsley.
Makes 5 servings.
Nada’s Tips & Tricks: The most common Cajun seasoning is Old Bay but you can use any you prefer. Feel timid about the flambé part? Just reduce the brandy to remove the alcohol taste. You might want to remove the shrimp to not overcook them.
Content and images used with permission by Nimbus Publishing. Cape Breton Tastes – Nimbus Publishing and Vagrant Press