| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | American | Fish and se, Taste of ne, American cl | 1 | Servings |
INGREDIENTS
| 2 | fl | Cajun barbecue butter; See Recipe |
| 7 | lg | Shrimp; peeled & deveined |
| 1 | fl | Beer |
| 1 | fl | Chicken bouillon |
| 1 | oz | Unsalted butter |
INSTRUCTIONS
See recipe for "Cajun Barbeque Butter" in this cookbook. Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high heat. Add the shrimp and sauté until they begin to turn pink. Add the beer and chicken bouillon and cook until the shrimp are done. Add the unsalted butter and shake the pan to melt and incorporate the butter. Pour the shrimp and butter into a calamari dish and serve hot. CHEF'S NOTE: For ease of preparation, mix the beer and chicken bouillon together. Serving Ideas : See recipe for "Cajun Barbeque Butter" in this cookbook. Recipe by: Travis Henderson II of Newport's Seafood, Dallas, TX Posted to MC-Recipe Digest V1 #1052 by Nancy <BNRead@worldnet.att.net> on Jan 29, 1998
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