©2002
Authoradmin"It's All About The Heat In This Explosive Culinary Cunnumdrum."
2 dozen colossal shrimppeeled and deveined
2 sticks unsalted butterdivided 5 and 3 ounces
2 tsp worcestershire sauce
1 tsp Kitchen Bouquet
1 ½ tbsp Tortuga Rum Liqueur
¼ cup dry white wine
½ cup Blackened Voodoo beerroom temperture
2 loaves French baguette slices, sliced thickor a recipe of grit cakes
2 tbsp parsleychopped
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.
4
Add beer, boil another minute
5
Top with chopped fresh parsley
CategoryBayou Sam\'s Cajun Grill, Seafood
Ingredients
2 dozen colossal shrimppeeled and deveined
2 sticks unsalted butterdivided 5 and 3 ounces
2 tsp worcestershire sauce
1 tsp Kitchen Bouquet
1 ½ tbsp Tortuga Rum Liqueur
¼ cup dry white wine
½ cup Blackened Voodoo beerroom temperture
2 loaves French baguette slices, sliced thickor a recipe of grit cakes
2 tbsp parsleychopped
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.
4
Add beer, boil another minute
5
Top with chopped fresh parsley