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Cajun Shrimp a First Course for New Year's

December 28, 1986

Cajun Shrimp makes an elegant first course for a New Year's Day dinner. The key to this recipe is a spicy cream sauce flavored with crisp bacon bits, green onions, herbs and cayenne pepper.

Arrange the prawns on individual heat-proof appetizer shells or plates and top with bread crumbs and grated Parmesan cheese before baking. A glass of Champagne or sparkling cider makes an ideal accompaniment. CAJUN SHRIMP

4 slices bacon, diced

6 green onions, minced

1/4 cup flour

1/2 cup half and half

1 cup sour cream

2 tablespoons chives, chopped

Salt

1 teaspoon ground sage

1/2 teaspoon cayenne pepper

1/2 cup fish stock or clam juice

24 medium prawns, peeled and cleaned

1/2 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

Saute bacon and onions until bacon is crisp. Whisk in flour. Remove pan from heat and stir in half and half and sour cream. Return pan to low heat.

Add chives, salt, sage, cayenne and stock. Simmer over low heat 5 minutes.

Arrange shrimp on individual heat-proof shells or plates, three per plate. Spoon sauce over and top with bread crumbs and Parmesan cheese. Bake at 400 degrees 15 minutes. Makes 8 appetizer servings.

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