When I lived in San Francisco in the 1990’s, one of my favorite restaurants was Cha Cha Cha in the Mission. The menu is Cuban and Puerto Rican inspired while also fusing some of the best of many other cuisines.
I recently came across the restaurant’s cookbook in the used cookbook store in New Orleans (Kitchen Witch). The literary revisiting of their restaurant made me hungry and sent me to the kitchen to cook. One of the dishes that I really liked, I fixed for my folks this week. Cha Cha Cha Cajun Shrimp is a tapas dish there and is colorful and flavorful. It can be a little spicy, so I dropped the spice level from the original (1 1/2 cups!). Serve it with lots of crusty bread to dip into the delicious sauce.
We ate it as a main course after doubling everything and served it with rosemary sweet potatoes medallions.
I will be returning to their cookbook for other recipes soon!
Cha Cha Cha Cajun Shrimp
1/2 cup Cajun Spice Mix
12 ounce dark beer
2 cups heavy cream
1 lb peeled medium sized shrimp
In a heavy saucepan, mix cajun spice mix and beer. Cook over medium heat, stirring constantly with a whisk to make a thick paste. Gradually stir in cream to make a smooth sauce. Cook over medium heat, stirring occasionally for 8 to 10 minutes or until sauce thickens. Add shrimp and stir. Reduce heat and cook shrimp over low heat for 2-3 minutes or until shrimp are opaque. Serve with fresh, crusty bread.