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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Cajun Barbeque Shrimp
Difficulty Level: Easy
Recipe Id: USA1010

Cajun Barbeque Shrimp

  • 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".

  1. Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high heat.
  2. Add the shrimp and sauté until they begin to turn pink.
  3. Add the beer and chicken bouillon and cook until the shrimp are done.
  4. Add the unsalted butter and shake the pan to melt and incorporate the butter.
  5. Arrange the shrimp in a dish or on a plate and pour butter over them. Serve hot.

CHEF'S NOTE: For ease of preparation, mix the beer and chicken bouillon together.


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