Shrimp W/cajun Tabasco Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Cajun, Sauces, Seafood, Shrimp, Wrv | 4 | Servings |
INGREDIENTS
| CAJUN BUTTER | ||
| 1/4 | lb | Butter, room temp |
| 1/4 | c | Fresh chives or green |
| onions chop | ||
| 4 | t | Crab boil, grind in spice |
| grinder | ||
| 1 1/2 | t | Tabasco sauce |
| SHRIMP | ||
| 1 | c | Red onion, sliced |
| 1 | Red or green pepper, sliced | |
| 1 | lb | Lg shrimp, peel devein |
| 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. Source: Bon Appetit From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The ultimate success story begins with finding God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 76
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 11.3mg
Sodium: 115.6mg
Potassium: 115.9mg
Carbohydrates: 9.5g
Fiber: 1.4g
Sugar: <1g
Protein: 2.4g