1 lb extra large shrimp, peeled
1 tbsp fresh lime juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp thyme
1/4 tsp salt
1/4 tsp red pepper
1/8 tsp black pepper
1 lime wedges
Directions
Toss the shrimp with the lime juice in a bowl. Mix the garlic
powder, onion powder, thyme, salt, red pepper and black pepper in a
small bowl. Sprinkle over the shrimp and toss to coat well.
Spray a large skillet with non-stick cooking spray. Heat until
hot.
Add the shrimp and cook for 3 minutes, or until the shrimp are pink,
stiring constantly. Spoon into a serving dish. Chill, covered, for 1
hour or longer. Garnish with lime wedges.
Makes 15 servings.
From "Season of Wonder: Christmas 1990".
[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
Servings: 15 servings
Cajun Shrimp Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Seafood; Shrimp
The History of Recipes
We are able to read the history of meal recipes way back into distant history, at least as far back into recorded history as ancient Egypt, and possibly even further. Having said that, in the main part, these ancient cookbooks were just very simple pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move on, there were a couple of interesting books which appeared in the 1300s : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that appears on menues today, but rather recipes for the types of food on the tables of the nobility of that period. During the next few centuries, the upper-class families of the West competed with each other to serve up the most exotic meals, and consequentially chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording recipes to help cooks of their time. By the advent of the 20th century, cookery publications were in great demand, mostly as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Cajun Shrimp recipe.
