The recipe is from Paul Prudhomme (of K-Pauls, New Orleans). Warning: this is very spicy and if youre not used to eating cajun type foods, you might want to back off on the cayenne And hot sauce just a bit.
Yesterday, I decided we were way overdue for a rabbit dinner. Rabbit is one of my favorite meats, probably because I don't get it very often. Since we're coming up on the Mardi Gras grand finale, I decided to pull out a Cajun recipe from Chef Paul .
Chef Paul Prudhomme’s BBQ shrimp - has amazing flavor. The original recipe published in Prudhomme's Louisiana Kitchen uses 1 teaspoon of cayenne not teaspoon. also it is better with fresh chopped rosemary