"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

For the Brave Only Cajun Shrimp Recipe

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This recipe for For the Brave Only Cajun Shrimp, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Buffy Hunt
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick of butter (don't substitute)
2 lb. of ex lrg shrimp
1/2 jar of Paul Prudomme's Blackened Fish Magic

Directions:
Directions:
Melt butter, add fish magic and saute shrimp until it barely turns pink.

You can find Prudomme's Blackened Fish Magic on the spice shelf of grocery stores.

Personal Notes:
Personal Notes:
This recipe was actually born of an accident. I was trying this new spice and was trying to pour a tablespoon or two in butter and the entire (yes entire) jar fell in the butter. So I poured the rest in, added another stick of butter and sauteed the large peeled shrimp. The trick is only to saute the shrimp until it turns pink. Barely cooked. Serve with toothpicks (plain wooden ones) as an appetizer with seasoned butter poured over it, or if you are really daring, serve this as a main dish over rice. We served this dish at the last famous Brunswick John Wheat Long GA/FLA football game weekend. John and I peeled 25 pounds of fresh shrimp and broiled them under the broiler in the oven with the sauce on it. If you are real brave, try them. Make sure you have lots of iced tea or coke with them.

 

 

 

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