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Seabrook Shrimp Recipe

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This recipe for Seabrook Shrimp, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jon Chiquet
Added: Sunday, August 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Lemons, peeled, cut into quarters
3 tbsp. Hot sauce
1/2 cup Worcestershire sauce
1/4 cup Heavy whipping cream
4 cups(8 sticks) plus 2 tbsp. butter, chopped and chilled
3 lbs. 16/20 count white shrimp tails, deveined
3 cups sliced baby portobello mushrooms
2 tbsp. cajun seasoning
3 cups chopped green onions
1 tbsp. chopped garlic
1 lb. angel hair pasta

Directions:
Directions:
For the sauce, combine the lemons, hot sauce and Worcestershire sauce in a medium sauce pan and cook over low heat until reduced by 2/3. Add the whipping cream and cook until reduced by 1/2, whisking constantly. Add the chilled butter a few pieces at a time, whisking constantly until completely incorporated after each addition. Strain through a fine strainer into another sauce pan and keep warm.
For the Shrimp, saute' the garlic in a large sauce pan until golden brown, careful not to burn. Add the shrimp, mushrooms, and the cajun seasoning. Saute' until the shrimp are 3/4 cooked.
Reserve 1 cup of the green onions for garnish and add the rest of the green onions and the sauce to the shrimp and cook until the shrimp are firm. Serve over angel hair pasta and sprinkle with left over green onions.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This can be served over rice as well.

 

 

 

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