CAJUN SHRIMP ENJOY DAN:

                                    CAJUN SHRIMP by CHEF DAN:

Serves 4

1 tablespoon olive oil

2 garlic cloves smashed

1tablespoon Cajun spice (recipe to follow)

1 teaspoon Harissa

1-1/2- pounds raw shrimp, deveined

2-teaspoon Worcestershire sauce

1 cup beer

2 teaspoon cornstarch

2 tablespoons cold water

2 tablespoon chopped cilantro

serve with hot cooked grits

DIRECTIONS:

1.   Heat oil in skillet over medium-high heat and when sizzling.

2.   Add garlic, Cajun spice, Harissa, and Worcestershire sauce.

3.   Sauté for 30 seconds or until the room smells nice.

4.   Add shrimp and sauté for 2 minutes.

5.   Remove shrimp to a platter.

6.   Increase high-heat and add beer.

7.   Then reduce heat and simmer for 2 minutes.

8.   Mix cornstarch with water; add to the beer.

9.   Stir to thicken for about 1 minute.

10  Remove skillet from heat and add shrimp.

11  Sprinkle with cilantro and serve with hot coked grits.

CAJUN SEASONING:

2 tablespoons sea salt

1 teaspoon EACH cayenne pepper, garlic powder, black pepper, and onion powder

2 tablespoon EACH paprika, and white pepper

Stir together and store in a Mason jar.

ENJOY DAN:                                         SING SONGS AND EAT SHRIMP!!