So as of late I have been doing alot of fantasizing. In my flights of the imagination I wake up naturally, in a large bed, the room smells of peonies. I've got a body like Halle Berry and my hair is already perfectly coiffed. Next to my bed there is wet cappuccino waiting and when I walk out to my connecting balcony overlooking the ocean, a spread of smoked salmon, fresh fruit and Mimosas await me.
Then reality (a.k.a Isaac's fist) smacks me back into the real world. I've got seven inches of bed on a California King, while my husband has the other sixty five and sharing that seven inches with me are a dog on top of my legs and a three year old, sleeping on my face. I lay there in agony feeling my body turn blue from human and animal tourniquets. My body looks more like giant kiwi and my hair...two words...Don King. Yea I went there.
I did unknowingly sign up for this nine years ago when Ian in his locs and cigarette hanging from his lips asked, "Yo baby, what's yo name?" and then asked if he could take me on a first date to Napa. He had his A-game on that day, so I should have known that it would end in marriage, two kids a dog and plan.
So since I can't throw the Calgone in the tub and whisk away to Big Sur on tough parenting days, I'll settle for some dreamy food that gives me the same feeling. My fav that I just fall in love with over and over again are Spanish Tapas. There are only two places in Sacramento to get them and one is overpriced and the other only hires women that are made out of piss and vinegar. Sorry I know that was mean, but these broads are the most angry, impatient, rude employees on the planet. I've never had good service there and niether have any of my friends, but we tolerate it because it's the only place that we know of. The places that I desire are Zuzu in Napa and Cha Cha Cha in San Fransisco. This recipe is for Cha Cha Cha's Cajun Shrimp via Epicurious. One of my favorite dishes that they have made over the years. I hope that you enjoy it too!
1 1/2 cup Cajun Spice Mix
12 oz dark beer
2 cups heavy cream
1 lb peeled shrimp, medium
1/2 tsp red pepper flakes
CAJUN SPICE MIX
1/2 cup sweet paprika
2 1/2 Tbs cayenne pepper
2 1/2 Tbs garlic powder
1 1/2 Tbs ground black pepper
1 1/2 Tbs ground white pepper
1 Tbs dried thyme
1 Tbs dried oregano
1 Tbs salt
Combine all ingredients and mix well. Store in an airtight container.
In a heavy saucepan, mix cajun spice mix and beer. Cook over medium heat, stirring constantly with a whisk to make a thick paste. Don’t let it burn.
Gradually stir in cream to make a smooth sauce. Cook over medium heat, stirring occasionally for 8 to 10 minutes or until sauce becomes thick and turns a rich rusty color.
Add shrimp and red pepper flakes. Reduce heat and cook shrimp over low heat for 2-3 minutes or until shrimp are opaque. Serve with fresh baguettes.