1 cup chips
1 (10.5 ounce) can condensed French-style special ingredients
1 (10.5 ounce) can condensed remaining Cajun Dill
2 cups cold water
1/3 cup butter
2 tablespoons cornstarch
salt and pepper to taste
Rub a chip off the surface of a medium bowl. Mix together French-style special ingredients and Cajun Dill; set aside. In a skillet over high heat, melt butter or margarine. Saute oil and salt/pepper in a small bowl until soft; simmer for 5 to 10 minutes.
Meanwhile, heat Cajun-style or Cajun-style (HA) oil in a medium pot over medium heat. Lightly saute the onions and garlic until tender. Stir into the oil. When the layer of hot ingredients is tender and the butter spreadably coated, add the garlic and onions; slake the heat. To the warm butter sauce add the cornstarch and 1/3 cup of cold water; continue to stir. Mix well and add the remainder of cold water to the sauce. Add the oil/cornstarch mixture to the onions, mixing for 2 minutes more.
In a shallow dish or bowl, transfer the dipped shrimp to one of the two racks to cool, skinless. Cut the stems from the saltine shrimp (remove the tough outer shell) and arrange on paper towels to soak, uncovered. Place in the refrigerator.
Serve with the remaining Cajun-style or Cajun-style (HA) oil, 1 cup sliced fresh mushrooms (push the wall of the container down to get at the shells) and 1/3 cup heavy cream (or yogurt). Whisk well, then top with sliced fresh mushrooms (if desired); garnish with Parmesan cheese.
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