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Post by NancyRogers on Dec 18, 2003 11:54:27 GMT -6
I just returned from a great weekend in New Orleans. While I was there I had the most delicious Barbeque Shrimp.
Would anyone have a recipe? Thanks Nancy for a great newsletter. I look forward to it each day. Keep up the great work.
Pam
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Post by April B. on Dec 19, 2003 15:23:33 GMT -6
Cajun Barbeque Shrimp Serving 1 2 fluid ounces Cajun barbecue butter -- See Recipe 7 large shrimp -- peeled & deveined 1 fluid ounce beer 1 fluid ounce chicken bouillon 1 ounce unsalted butter See recipe for "Cajun Barbeque Butter" 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. Note: For ease of preparation, mix the beer and chicken bouillon together. Cajun Barbeque Butter Yield: 12 Servings 1 1/2 lb unsalted butter -- softened 1 tb cayenne 1 tb black pepper 2 ts salt 1 tb crushed red pepper 1 tb dried thyme 1 tb dried basil 1 ts dried oregano 1 1/2 oz fresh garlic -- minced 2 tb worcestershire sauce Whip butter until smooth. Add remaining ingredients and blend completely. Put into a storage container and chill until needed.  |
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