Cajun Shrimp (Southern Living Cooking School, 1999
1 Oven Bag (large size—14 x 20-inch)
1 Tbsp. all-purpose flour
1 stick butter, melted
1 to 2 Tbsp. Cajun seasoning (I usually use Tony’s and almost always the whole 2 Tbsp. but I am from Louisiana!)
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
2 lb. unpeeled, large shrimp (I usually buy the 2 lb. bag of frozen shrimp that have been deveined and thaw them. I have used fresh shrimp but the frozen have already been deveined)
8 (3 inch) ears frozen corn, thawed
Preheat oven to 350.
Place oven bag in a rectangular baking dish. Add flour to oven bag; twist end of bag and shake.
Add butter, Cajun seasoning, Worcestershire sauce, and lemon juice to the oven bag. Squeeze bag to blend ingredients. Add shrimp and corn. Close the bag with the nylon tie. Turn the shrimp and corn to coat them with the butter mixture. Arrange in an even layer.
Cut 6 (1/2 inch) slits in the top of the bag.
Bake at 350 for 30 minutes or until shrimp are done.
So it is not chocolate, but it is the next best thing in my opinion. All I need is a rocking chair, a beach view and Daphne to cook for me...I may be convinced to become a Southerner again...at least for a while.