Spicy Shrimp Stew - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Think of this as a side dish served with bread or even an appetizer.  It's hot and spicy and might be overwhelming as an entree.  Chef Russo prepared it during our "Fat Tuesday" cooking class and served it as an appetizer with baguette slices.  It is absolutely terrific.  You can buy the Cajun Spice Mix at the store or click here for the recipe to mix your own.

Ingredients:

1/2 cup The Good Gourmet Cajun Spice Mix
12 oz. dark beer
2 cups heavy cream
1lb medium shrimp, peeled and deveined
1/2 tsp red pepper flakes 

In a large, heavy saucepan or cast iron skillet mix the spice mix and beer.  Cook over medium heat, stirring occasionally until a thick paste is formed.  Careful, you can burn the mixture.

Gradually stir in the cream to make a smooth sauce.  Cook over medium heat, stirring occasionally for 8 to 10 minutes until sauce thickens and turns a rich rust color.

Add shrimp and red pepper flades.  Reduce heat and cook over low heat until the shrimp is done - 2 to 3 minutes.

Taste and adjust seasoning.  Serve in small bowls with your favorite bread.  

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