Paperback: 144 pages
Publisher: Chronicle Books; 1st edition (February 1, 1997)
Product Dimensions: 8 x 0.5 x 8.8 inches
Shipping Weight: 1.2 pounds
Average Customer Review: 4.1 out of 5 stars See all reviews (17 customer reviews)
Best Sellers Rank: #920,628 in Books (See Top 100 in Books) #172 in Books > Cookbooks, Food & Wine > Regional & International > Latin American #1243 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > History #18584 in Books > History > Americas > United States > State & Local
I used to love going to Cha Cha Cha Restaurant, until some friends and I got thrown out of the bar for complaining about the service/policies of the establishment. By principal, I will never patron the restaurant ever again. Now the recipes in this book are a huge disappointment for anyone who tries actually making the recipes, which is why I believe tthat most of the good reviews written for this book, are by reviewers who've eaten at the restaurant and love keeping their cookbook copy on the coffee table, rather than the kitchen. My advice- leave it on the coffee table, by all means. This is a vanity cookbook, and is only good for the pictures.It's with great pleasure then, that I share with reviewers - the real recipe for Cajun Skillet Shrimp. How dare they force people who spent their hard earned cash on a cookbook, to go through all of the trouble of preparing these imposter recipes. So here is the recipe. What you will need...Ready? About 1/2 cup of heavy whipping cream, Some Deggi powder and shrimp, and some good baquette bread for dipping. For the Deggi chilipowder (Deggi Mirch chilipowder by MDH is good brand), usually sold in a small 3.5 oz box at any good Indian grocer. This is what gives that spicy flavour and beautiful orange color to the dish. Also you will need about a dozen or more medium shrimp (or sized to your liking) partially peeled and deveined with shell left on tail for ease of grabbing. Using a large wok, add about a tablespoon of vegetable oil; just enough to coat the inside of the wok. Turn on wok to high heat. Once wok is hot and smoking slightly, tilt wok to coat pan one more and pour off any standing (or residual) oil. Alternatively, you can use a well-seasoned castiron pan, without any oil, will work just fine.
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