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Featured Recipe

Cajun Shrimp Saute

  • 1 lb large shell-on shrimp
  • 1-1/2 tsp fish flavor instant bouillon
  • 3/4 cup water
  • 4 Tbs butter
  • 1 tsb worcestershire sauce
  • 1 large clove of garlic, minced
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried rosemary leaves
  • 1/4 cup beer
  • french bread or balsamic rice

Rinse fresh shrimp under cold water; drain well. Dissolve fish bouillon in warm water, set aside. Melt butter in a large saute pan. Add worcestershire sauce, garlic, cayenne, black pepper, salt, thyme, and rosemary. When mixture is hot, add shrimp, saute for 2 minutes. Add bouillon and beer; simmer 3 more minutes or just until shrimp is opaque throughout. Serve in bowls with broth and warm french bread on the side.

Variations: Use this recipe as a base, and play with the seasonings, adjust to taste. Fish stock, or bottled oyster juice can be used instead of bouillon. Add a few chopped scallions and sliced mushrooms along with the garlic and spices. Serve with a simple cold side dish, maybe slaw. Suck the delectable juices from the shrimp before you peel it... you'll be in heaven.

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."
—Julia Child
Suggested Wine:
With this dish, we recommend a powerful Sauvignon Blanc with a dry, crisp, clean fruity charactor.
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