- Local
- Community
- Journalism
Support the independent voice of Phoenix and help keep the future of New Times free.
Firecracker Shrimp:
The Shrimp: 24 large, headless shrimp, peeled, deveined, and with the tail left on.
Heat two ounces of olive oil in a large sauté pan over medium heat. Add shrimp and sear approximately 30 seconds on each side.
The Sauce:
½ tablespoon of Cajun spice
2 ounces of dry white wine
2 ounces of heavy cream
Add Cajun spice to the seared shrimp in the pan and sauté about two minutes until fragrant. Deglaze the shrimp with the white wine. Add heavy cream to thicken the sauce and keep it on the heat for about three or four more minutes.
The Appetizer:
As an appetizer, this will yield four portions. The chef suggests serving it with garlic toast.
The Entrée:
As an entrée, this will yield two portions. Add two ounces of butter to thin the sauce and toss with linguini. Serve with a side of garlic toast.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.