There’s a ragin’ Cajun in each of us eager to get out and start bangin’. Even those who’ve never been down south around Louisiana parts have one. It’s in the fine print of your body’s owners’ manual. He or she comes out every once in a while after you’ve fed yourself enough spicy food. It tingles at first, and before you know it, your body has been possessed like in some voodoo incantation ceremony. Your body dances, shakes, drinks and bangs to some mysterious West Indian drum beat. Those who know you best won’t recognize the crazy person speaking in barely coherent tongues. The words you say will fall somewhere between English, French, and marbles in your mouth. But don’t you worry. As soon as your ragin’ Cajun is done bangin’, they’ll become dormant and leave you to clean up the aftermath. Should you wake up next to some sexy, you’re welcome. If you wake up in jail, I ain’t paying your bail.
Total time: approximately 10 minutes
Projected cost: $11
Drinking Buddy: Beer or a BANGARITA
1. 1 lb of SHRIMP
2. ½ tsp of Cajun seasoning
3. 1 tbsp of vegetable oil
4. 1 small handful of chopped celery
5. 1 tbsp of fresh chopped ginger
6. 2 cloves of chopped garlic
Sauté the garlic, ginger and celery with vegetable oil on medium-high heat (approx 2 min).
Peel the tails and shells from the shrimp. Sauté the shrimp in the oil until they pinken (approx 2 min per side). Sprinkle Cajun seasoning other the shrimp and cook in the flavor (approx 1 min).
Serve it up on a plate solo or with some SPANKING SPANISH RICE.