Back to the Table with Chef Bud – Cajun Garlic Shrimp

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Back to the Table with Chef Bud - Cajun Garlic Shrimp pt 2


INGREDIENTS

1 LB 16/20 PEELED AND DEVEINED SHRIMP
1/4 C KIKKOMAN LOW SODIUM SOY SAUCE
2 TBLSPN BROWN SUGAR
2 TBLSPN GARLIC ROASTED CHILE OLIVE OIL AMARILLO GRAPE OLIV
1 TBLSPN WHOLE GRAIN MUSTARD
1 TSPN MCCORMICK BAYOU CAJUN SEASONING
1 TSPN GARLIC, MINCED
2 TBLSPN BUTTER
2 EA GREEN ONIONS, SLICED
KOSHER SALT MCCORMICK COARSE BLACK PEPPER

PREPARATION:

1. WHISK YOUR SAUCE TOGETHER USING THE SOY SAUCE, BROWN SUGAR, OLIVE OIL, MUSTARD, CAJUN SEASONING AND THE GARLIC.

2. IN A MEDIUM SAUTE PAN OVER MEDIUM HIGH HEAT ADD THE BUTTER. 

3. ADD THE SAUCE AND WHISK. 

4. LET REDUCE UNTIL THE BUTTER IS MELTED.

5. SALT AND PEPPER THE SHRIMP AND ADD TO THE SAUCE. 

6. TOSS AND COOK IN THE SAUCE FOR 4-5 MINUTES, UNTIL YOUR SHRIMP OPAQUE.

7. SERVE IN A BOWL WITH WHITE RICE, TOPPED WITH SLICED GREEN ONION. 

8. ADD A LITTLE LOUISIANA HOT SAUCE FOR AN EXTRA KICK!

NOTHING SAYS LOUISIANA COOKING LIKE GARLIC BUTTER AND SHRIMP! CELEBRATE MARDI GRAS OR JUST HAVING FRIENDS AND FAMILY BACK TO THE TABLE WITH THIS FLAVORFUL AND EASY SHRIMP DISH. ENJOY!

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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