Cajun Shrimp with Focaccia

"The bread makes the meal". That's what you know who said as we chowed down on focaccia and a pan of yummy spicy buttery Cajun shrimp last night. The Big Guy limited himself to oysters and crayfish (crawfish), tons of both I might add, while he was in New Orleans this past week and requested a big feed of Cajun shrimp for his homecoming dinner last night. One MUST have bread with such a thing so rather than buy a loaf I decided to make it instead.

Whipped up in our trusty KitchenAid stand mixer, it took exactly an hour and a half from start to finish to make this lovely pillowy focaccia. Just before the bread went into the oven I dimpled it up then coated it with olive oil and a dusting of freshly grated parmesan cheese, dried rosemary and coarse sea salt. The simple flavors went perfectly with our main course and the bread fulfilled its role admirably, the perfect "sopper" to pick up every single drop of the juice from the Cajun shrimp.

"You'll just have to make it more often" sayeth the King, and we all know he's usually right. Next time I'll add caramelized onions, or sun dried tomatoes, or pimento stuffed olives, or garlic to the top depending on what's on the menu but one thing's for certain. I can't wait to make it again.

By the way, in case the picture of the shrimp has your mouth watering, I'm including the recipe as well. We've had them here before but they're one dish well worth repeating. Incredibly quick, easy and tasty just make sure you've tons of napkins on hand because it is definitely finger food. Sure enough does make it easy on the dishwasher.

Focaccia  Adapted from foodnetwork.com

1 package active dry yeast

1 cup very warm water

2 tablespoons sugar

1 cup all purpose flour

2-1/2 to 3 cups bread flour

1 teaspoon coarse salt

1 tablespoon water

1/4 cup olive oil, plus additional for topping

Cornmeal as necessary

1 teaspoon dried rosemary

1/4 cup freshly grated parmesan cheese

Coarse sea salt

In the bowl of a stand mixer using a dough hook, dissolve sugar in warm water. Sprinkle yeast on top and mix briefly. Let stand for 3 or 4 minutes until the yeast starts to foam. With the mixer on low, slowly add the all purpose flour as well as 1 cup of bread flour. Continue to mix until dough comes together. Meanwhile, mix the salt with a tablespoon of water, stirring until salt is dissolved. Add to bread along with olive oil, and then add remaining flour slowly until the bread leaves the side of the bowl and collects on the dough hook. Continue to mix for approximately 10 minutes until the bread is soft and smooth. If the dough seems too stiff, add a tablespoon of water and continue to mix. Dough should be soft but not sticky. Remove ball of dough to a well oiled bowl, and turn dough to coat the top with oil. Cover with plastic wrap and let rise in a warm place until doubled in size – about 45 minutes. (I heat a two cup measuring cup full of water to a boil in the microwave. Leave the water in the microwave and  place the covered bowl of dough beside it, and put the light on in the microwave. It’s the perfect warm draft free place). 

When dough has doubled in size, turn it out on a lightly floured surface and roll the dough to a rectangular shape about ½ inch thick. Lay it on a parchment covered pan which has been sprinkled with corn meal, cover with a towel and let rest for 15 minutes. Meanwhile preheat oven to 400. Uncover the dough, dimple with your fingertips and brush the surface with more olive oil. Dust lightly with rosemary, parmesan cheese and coarse sea salt. Bake on lower rack for 15 to 20 minutes. Remove from pan and cool on a wire rack.

Cajun Shrimp Adapted from Southern Living Magazine, my recipes.com

2 pounds medium shrimp, shell & tail on

1 lemon, cut in wedges

1 bay leaf

½ cup butter

½ cup ketchup

½ cup Worcestershire

4 cloves garlic, chopped

1-1/2 Tablespoons Old Bay

1 teaspoon rosemary

1 teaspoon dried thyme

Rinse shrimp and dry well. Place in pan with lemon wedges and bay leaf on top. Melt butter in small pot. Add ketchup, Worcestershire, garlic, old bay, rosemary and dried thyme. Mix well. Pour over shrimp. Bake in 400 oven 20 to 25 minutes, until shrimp is just cooked. Stir half way through cooking period. Recipe may be doubled or tripled as required.

Comments

[pam]

I could make an entire meal of focaccia! I wanted to thank you for your sweet comments about Scrappycat.

[June]

Aww Pam you're welcome. Our fur kids are such an important part of our lives and I'm so sorry for your loss.

[Nanan]

I need to try that focaccia!!!! That looks so good!

I need to send you my recipe for BBQ shrimp - it does not have ketchup in it - but it is really really good! - So good in fact - that it was the last thing my neighbor asked me to cook for him when he was terminally ill with liver Cancer and he was so happy! My moma loved it, too! When I would come home on leave from the Army - I would have to make it for her. I will do that later... gotta go get my girl at school - such a tease I am today!

[June]

Lea - you are a tease! I'd love your recipe because I know it'll be exceptional. If you have a favorite oyster dish, I'd love it too. The big guy's birthday (week) is coming up.

[Big Guy]

YES!!!!!!

[June]

So, Big Guy...tell me what you really think! Tee,hee.

[Nanan]

I have to confess - as a baby I devoured every oyster that came within my reach. then it came to a screeching halt when I was about 4... and I entered the "picky stage" I was not "fond" of oysters until - get this - last year!!!! - NOW - I LOVE THEM!!! I am going to Drago's for lunch before a Dr's appt a block away just for the char grilled oysters: If you can get oysters still in the shell this is how you do it: on a grill - that will flare up - oysters on the half shell - sprinkled with parm, chopped garlic and butter... the flames should come up and make them flame kissed and smoky tasty and a bit crusty - but juicy under the crust!!! Serve with crusty bread and lemon wedges!!!!! I am sure he went to Dragos for them - if not... next time!!!! I also just love them fried on a simple Spinach salad with mushrooms and red onion and a warm bacon vinaigrette! AHHHHHHHHHH

[Nanan]

Here is a link to a NOLA recipe for the Drago's oysters:
http://www.nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/

[June]

Thanks Lea - that sounds great and he'll be SOOO happy. Just wish I liked the darn things, but my guess is he doesn't mind cause it just means more for him. Wonder if he'll mind shucking 'em? ...thanks for the link too!

[Nanan]

If you can't get Oysters in the shell - improvise - get oysters already shucked, use a metal plate that can go on the grill (like restaurants use for steaks to broil) and put the oysters on that - put the topping on on and do it on the grill! This would be excellent for a Pink Mountain Friday. Pinot Grigio goes nicely with it - I have found - hehehehe.

[June]

Gotcha! Love Pinot Grigio ....THANKS!

[Nanan]

OK - found another favorite -
http://louisianaseafood.com/recipes_details/46
This is from "The Redfish Grill" on Bourbon St. I did an externship there for my BS in Culinary Arts. This is an oyster dish for you and the big guy because even though it is called BBQ Oysters - it is more along the lines of Buffalo sauce on them - THEY are FABULOUS!!!!!!! Fried then diped in a mix of hot sauce and butter and other goodies: served with blue cheese and celery.... Yum. They are really not that spicy - I know the big guy would reach for more hot sauce!

[June]

You're amazing..thank you SO MUCH. I hope you know this means we (he) will be eating oysters several times during his birthday week. Man o man, I can just hear it now. Course if I can get him to clean them of all the green stuff, I'll eat 'em too. mmm. Wonder if I should book a ticket to Oregon to pick up some oysters. Ha.

[Nanan]

Now that is funny - when I was in my early picky stage - I would only eat the green part for a while - not the other half - HA! We would have make the perfect pair!
The oysters I had yesterday at Drago's were perfection!!!!! Louisiana Oysters are perfection!

[June]

They looked incredible Lea via the pic on facebook! Lucky you!