 |
 |
 |
 |
| INGREDIENTS |
|
4
Servings |
| 20
each |
Shrimp, 16/20 ct., peeled, deveined,
tail-on |
| as
needed |
Cajun Spice (click
for recipe) |
| 2
oz. |
Butter |
| 1/2
tsp. |
Garlic. minced |
| 1/2
tsp. |
Shallot, minced |
| 4
oz. |
Beer |
| 1/4
cup |
Tomato, diced |
| 1/8
cup |
Scallion, minced |
| 1
tsp. |
Fresh basil leaves, minced |
| 1
tsp. |
Fresh parsley, chopped |
| squeeze |
Fresh lemon juice |
| to
taste |
Salt |
| to
taste |
Fresh ground black pepper |
| 1/4
cup |
Cream |
| 16
pieces |
Thin French bread strips buttered, toasted
|
|
 |
 |
|
 |
| METHOD |
| 1. |
Prepare
Cajun
Spice per recipe. Toss shrimp generously with Cajun Spice,
reserve. Preheat sauté pan over medium high heat. Add
butter and melt, do not brown. Add shrimp, garlic and shallot;
sauté just until shrimp become opaque. Add tomato scallions
and basil, sauté briefly. |
| 2. |
Deglaze
with beer. Allow liquid to simmer and reduce by 1/2. Add squeeze
of fresh lemon and cream to thicken sauce slightly. Season with
salt and pepper. Finish with chopped parsley. Place toasted
bread strips on warm serving plates in a criss-cross fashion.
Top with shrimp and sauce. |
|
|
 |
|
|
Back to Intro | Chef Larry's Recipe | Chef Larry's Kitchen Basics | About Chef Larry
|
 |
|
