Sep 4

Cajun Shrimp – 4.0 stars

by BarbPosted in Dinner 2Tagged ,

Page 237

Whenever I have a seafood recipe to tackle I have something as a backup for dinner because I mostly just taste the final product of the cookbook recipe and then actually eat the backup as my meal. Not this time! I happily cleaned my plate and didn’t need to go to the standby meal at all.

It is the rare shrimp dish that gets a high score from me but this is the 3rd one in this cookbook to do so. (See the Shrimp and Grits post and the Angel Hair Pasta with Lemon and White Wine Scampi Sauce posts for details on the other 2.) The Cajun spices and lemon flavor are what gets this one up to a 4 and they are definitely the stars here. But you know what would make it even better? Andouille sausage. You know what the picture in the book has included in the dish? Andouille sausage.

If you have been following my posts you know that I have a pet peeve about the pictures and instructions in cookbooks not matching. If you are going to include pictures they have to represent – ACCURATELY – what you are making. This is especially important to the cook who is making a dish they have never made or seen before. If you want to encourage people to step outside their comfort zone then give them the tools to be confident enough to do so. It is very helpful to have at least 1 picture so the cook has a clue if their final product is correct and that picture had better match what you are telling them to do in the instructions.

Okay, rant over. Bottom line: this is a really good dish to serve to get your non-seafood lovers a little more on board with eating shrimp. And add the Andouille sausage.

5 thoughts on “Cajun Shrimp – 4.0 stars”

  2. That looks really good. I usually saute the shrimp with some old bay seasoning and cook the potatoes and corn separately so I don’t end up with rubbery shrimp. What’s in the bag in the top left pic?

    1. Garlic is in the bag. You actually add the shrimp last after everything else is mostly done so it is not rubbery.

      1. Ah…garlic. It looked like scallops, which would be a good add to this recipe, along with sausage.

Comments are closed.