Thursday, February 25

Hot and Spicy Cajun Shrimp

This is not for the faint of heart! It's really good served with cornbread or any crusty bread, and can also be served over rice.
6-8 servings

In a bowl combine and set aside:
2 lbs extra large shrimp, cleaned and deveined
3 tbsp Cajun seasoning
2 cloves minced garlic
2 tbsp fresh minced rosemary

Combine and simmer for 10 minutes:
1/4 cup beer
5 tbsp tabasco sauce ( I like the smoked kind)
5 tbsp worcestershire sauce
6 tablespoons lemon juice
1 small can tomato paste

In a large skillet heat a tbsp olive oil and quickly saute the shrimp just until barely done, 2-3 minutes.

Stir in 1-2 tbsp of cold butter to the sauce and pour over the shrimp.
Quickly bring back to a simmer and serve.

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