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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.

shrimp
"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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