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2 Fluid ounces Cajun barbecue
butter -- See Recipe
7 lg Shrimp -- peeled & deveined
1 Fluid ounce
1 Fluid ounce
1 oz Unsalted butter
Beer
chicken bouillon
See recipe for "Cajun Barbeque butter" in this
cookbook.
Melt the Cajun Barbeque butter, in a medium skillet,
over medium-high heat. Add the shrimp and saute until
they begin to turn pink. Add the beer and chicken
bouillon and cook until the shrimp are done. Add the
unsalted butter and shake the pan to melt and
incorporate the butter.
Pour the shrimp and butter into a calamari dish and
serve hot.
CHEF'S NOTE: For ease of preparation, mix the beer and
chicken bouillon together.
Recipe By : Travis Henderson II of Newport's
Seafood, Dallas, TX
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