| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Seafood, Shrimp, Sauces, Cajun, Wrv |
4 |
Servings |
INGREDIENTS
|
|
CAJUN BUTTER |
| 1/4 |
lb |
Butter; room temp |
| 1/4 |
c |
Fresh chives or green onions; chop |
| 4 |
ts |
Crab boil; grind in spice grinder |
| 1 1/2 |
ts |
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
BILLS20086
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
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