Monday's Recipes (5/11/09)
Cowboy Shrimp
1 lb. shrimp, shell on, preferably white
1 T. Worcestershire sauce
2 T. Tony Chachere's Cajun spice
1 stick butter
1 c. heavy cream
1 loaf French bread
Coat the shrimp, with shell on, in Worcestershire sauce and Cajun spice. Heat wok or large skillet; skillet is ready when a drop of water sizzles in the skillet. Cook shrimp till they're just about ready to turn pink.
Add stick of butter, cut into chunks. Add the cream. Don't stir it after you've added the cream!
Pour in a dish and serve with French bread. I like to eat it by dipping pieces of bread into the sauce. Simple, easy, very yummy.
1 lb. shrimp, shell on, preferably white
1 T. Worcestershire sauce
2 T. Tony Chachere's Cajun spice
1 stick butter
1 c. heavy cream
1 loaf French bread
Coat the shrimp, with shell on, in Worcestershire sauce and Cajun spice. Heat wok or large skillet; skillet is ready when a drop of water sizzles in the skillet. Cook shrimp till they're just about ready to turn pink.
Add stick of butter, cut into chunks. Add the cream. Don't stir it after you've added the cream!
Pour in a dish and serve with French bread. I like to eat it by dipping pieces of bread into the sauce. Simple, easy, very yummy.
Copyright 2009 by WSMV.com. All rights reserved.
This material may not be published, broadcast, rewritten or redistributed.
Got a story idea? E-mail newstips to news@wsmv.com or call the newsroom 24/7 at 615-353-2231.
