USA/SOUTHERN ~ Cajun-Creole Spicy Lemon Shrimp
What is the difference between Creole and Cajun cooking?
Most Louisiana chroniclers claim the answer is simple. Many Creoles were rich planters and their kitchens aspired to grande cuisine. Their recipes came from France or Spain as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole cooking. On the other hand, the Acadians, later contracted to Cajun, were a tough people used to living under strenuous conditions. They tended to serve strong country food prepared from locally available ingredients. It was pungent, peppery and practical since it was all cooked in a single pot. Thus Cajun cuisine was born.
CAJUN-CREOLE SPICY LEMON SHRIMP
New Orleans Style
Serves 4
3 pounds large shrimp
2 lemons, juiced
1 stick butter
4 cloves garlic, chopped
2 tablespoons rosemary, chopped
3 tablespoons Worcestershire Sauce
2 teaspoons Tabasco Sauce
3 tablespoons black pepper
2 teaspoons salt
2 loaves French Bread, sliced
Melt butter in pan, add garlic, rosemary, worcestershire sauce and tabasco. Season with salt and pepper. Place shrimp in shallow baking dish, pour butter mixture over. Add lemon juice. Bake shrimp for 10 minutes, turning over at 5 minutes in a 400F oven. Serve in the baking dish with the bread to mop up the butter mixture.
Source: "Cold Weather Cooking" by Sarah Leah Chase