| INGREDIENTS |
|
|
|
|
BILLS20086
CAJUN BUTTER 1 1/2 ts Tabasco sauce
1/4 lb Butter; room temp SHRIMP
1/4 c Fresh chives or green 1 c Red onion; sliced
-onions; chop 1 Red or green pepper; sliced
4 ts Crab boil; grind in spice 1 lb Lg shrimp; peel, devein
-grinder 1/3 c Dry vermouth
|
|
| INSTRUCTIONS |
|
|
|
|
Prepare butter, cover and refrigerate. Can be prepared 2 days ahead.
Melt 2 tb Cajun Butter in large skillet. Add onion and bell pepper
and saute until almost tender, about 5 minutes. Push veggies to side
of skillet. Melt another 2 tb Cajun butter in same skillet; add
shrimp and saute just until cooked through, 3 minutes. Mix shrimp and
veggies together. Season with salt. Divide among plates. Add vermouth
to same skillet; boil 1 minute. Gradually add remaining Cajun butter,
whisking until just melted. Pour sauce over shrimp. Serve over
freshly cooked grits that have been flavored with sauteed garlic and
chopped green onions.
|
|
