From Mary Lewis of Charlotte: My husband and I enjoy going to the Cajun Queen on East Seventh Street with another couple who are dear friends. They fight over the barbecue shrimp every time. Id love to give them the recipe as a Christmas gift. Can you make that happen?
Mary sent that email to me about three weeks before Christmas, and I warned her that it was unlikely I would be able to procure and print the recipe in time for her to stick it under the tree.
(Note to the rest of you: Please feel free to make your recipe requests; just dont bank on getting them in time for specific gift-giving occasions).
Still, I hope this is better late than never, and maybe Mary can give the feuding couple this recipe as an anniversary present. She may also want to consider attaching it to a bottle of Cajun Queens BBQ seasoning, which is sold at the restaurant for $10. Its essential to creating this fiery, yet flavorful appetizer. Two teaspoons is all thats required, so there will be a lot left over.
Actually, there are a number of leftovers with this dish, from the seasoning to the garlic-butter-laced sauce to almost a full bottle of beer. But these leftovers can be useful. You can use the seasoning anytime you cook something that needs a hit of heat. A hunk of French bread would soak up the remaining spicy sauce nicely. And the remaining beer can go a long way toward putting the fire out.
Robin Domeier is the owner of Nibbles Personal Chef.
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