"It's All About The Heat In This Explosive Culinary Cunnumdrum."
Preparation
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Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins
2dozen colossal shrimppeeled and deveined
2sticks unsalted butterdivided 5 and 3 ounces
2tspworcestershire sauce
1tspKitchen Bouquet
1 ½tbspTortuga Rum Liqueur
1tbspBayou Sam's Acadian Feux
¼cupdry white wine
½cupBlackened Voodoo beerroom temperture
2loaves French baguette slices, sliced thickor a recipe of grit cakes
2tbspparsleychopped
1
Melt the five ounces of butter in large skillet over medium to high heat, not to burn. Add Worcestershire and
seasonings, stir well. Add Kitchen Bouquet and rum liqueur, stirring well.
2
Add shrimp to sauce and cook on high for 2 minutes.
3
Add remaining butter and white wine, bring to a boil, boil 2 minutes.
2loaves French baguette slices, sliced thickor a recipe of grit cakes
2tbspparsleychopped
Directions
1
Melt the five ounces of butter in large skillet over medium to high heat, not to burn. Add Worcestershire and
seasonings, stir well. Add Kitchen Bouquet and rum liqueur, stirring well.
2
Add shrimp to sauce and cook on high for 2 minutes.
3
Add remaining butter and white wine, bring to a boil, boil 2 minutes.
Authoradmin