Shrimp w/cajun tabasco butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| CAJUN BUTTER | ||
| ¼ | pounds | Butter; room temp |
| ¼ | cup | Fresh chives or green onions; chop |
| 4 | teaspoons | Crab boil; grind in spice grinder |
| 1½ | teaspoon | Tabasco sauce |
| SHRIMP | ||
| 1 | cup | Red onion; sliced |
| 1 | Red or green pepper; sliced | |
| 1 | pounds | Lg shrimp; peel, devein |
| ⅓ | cup | Dry vermouth |
Directions
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