So Hot, You’re Cool – a recipePosted: July 25, 2020
It’s called the TRPV1 receptor. So when you eat or drink something hot, these receptors get that heat signal, and that tells the nerve to let the brain know what’s going on. When the brain gets the message “It’s hot in here,” it turns on the mechanism we have to cool ourselves off: sweating.
dievca has exchanged recipes with friends and family during the COVID-19 quarantine and this is a recipe she tried and enjoyed: Cajun Shrimp Pasta
Warning – dievca didn’t have any Cajun Spice mix so she made the offering from the same blog (recipe below)
It’s got a serious kick.
And her cooling system works efficiently. Hello, sweaty upper lip!
Maybe this is something for Temperature Play?!?!?
- 1 tablespoon kosher salt
- 8 ounces penne pasta
- 1 pound raw shrimp deveined, cleaned, tail removed
- 2 tablespoons cajun seasoning *see note below
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup parmesan cheese
Add salt to a pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.
While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with cajun seasoning and olive oil in a bowl. Toss to combine.
Heat large skillet over medium-high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. You may have to cook shrimp in two batches to allow enough room. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium-low.
Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow the cream to bubble. Reduce heat to low and stir in parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat. If the sauce needs to be thinned, add pasta water, one tablespoon at a time until desired consistency is achieved.
Cajun Spices (if needed)
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground pepper
- 2 teaspoons onion salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
Combine all spices in a small bowl. Use as a dry rub on poultry, beef, shrimp, etc. You can also add to sauces and soups. Store in an airtight container.
Makes 1/4 cup
Equal portions of onion powder and kosher salt can be used in place of onion salt