Mmmmmm Getting Hungry Yet?

"Hey Abuelita, What's cooking?" Recipe of the Month
Shrimp Cajun Skillet
This is one of my favorite shrimp dishes from a restaurant in San Francisco's Haight Ashbury neighborhood called Cha Cha Cha. It is by far their most popular dish. Cajun food is very similar in complexity to Mexican food so the trip across the Gulf fits our palate nicely. All one needs is a nice loaf of bread for dipping in this scrumptious sauce and a salad for a complete dinner. Buen Provecho!
Ingredients:
SKILLET CAJUN SHRIMP
1/2 cup Cajun Spice Mix (recipe to follow) 1 1/2 cups (12 0z) dark beer (I use Negro Modelo here) 2 cups Heavy Cream 1 Pound medium shrimp, peeled and deveined1/2 teaspoon red pepper flakes
In a large heavy saucepan combine the Cajun spice mix and beer. Cook over medium heat, stirring constantly with a wire whisk to make a thick paste. Do not allow the mixture to burn.
Gradually stir in the cream to make a smooth sauce. Cook over medium heat. Stirring occasionally, for 8 10 minutes, or until the sauce thickens slightly and turns a rich rust color.
Add the shrimp and the red pepper flakes. Reduce the heat and cook the shrimp over low heat for 2 3 minutes, or until the shrimp are pink and opaque. Taste and adjust the seasoning.
CAJUN SPICE MIX
1/2 cup sweet paprika2 1/2 tablespoons cayenne pepper2 1/2 tablespoons garlic powder2 1/2 tablespoons onion powder1 1/2 tablespoons ground black pepper1 1/2 tablespoons ground white pepper1 tablespoon dried thyme1 tablespoon dried oregano1 Tablespoon salt
Combine all the ingredients and mix well. Store in an air tight container in a cool dry place.