Last week, Greenway Barista visited various restaurants and bars in New Orleans. Lucky him. But while we can't all jet away to New Orleans, we can bring NOLA to us with one of our favorite cookbooks, Cooking up a Storm.
During Hurricane Katrina, many classic New Orleans recipes were washed away. New Orleans culture is all about food, so losing your family recipes in the hurricane was like losing a part of your history. The Times-Picayune became a swapping ground for classic New Orleans recipes that people wanted to share and preserve, which eventually led to the publication of Cooking up a Storm. This cookbook is a collection of recipes and stories from newspapers, families, chefs and local restaurants.
One of our household favorites is the Spicy Cajun Shrimp Recipe. We serve it over pasta or rice, depending on what's in the house. After the jump, our version of this recipe. We've made a few tweaks to the original.
Spicy Cajun Shrimp Recipe
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
Clean shrimp. In a bowl, mix cayenne, salt and pepper, red pepper flakes, and all the dried herbs. In a skillet, combine butter, garlic, Worcestershire, and pepper/herb mixture on medium heat. Once the butter is melted, add the tomatoes and shrimp. Cook for 2 minutes, stirring periodically. Then, add the cooked pasta and toss in the skillet. Serve.