Cajun Shrimp

1/2 Cup Green Onions, Chopped	1 1/2 Tablespoons Blackened
1/4 Cup Butter	-Redfish Magic, (Chef Paul
2 Pounds Shrimp	-Prudhommes Seasonings)
2 Cloves Garlic, Minced	1 Teaspoon Dry Mustard
1 1/2 Tablespoons Cajun Mix, Or	Dash Cayenne Pepper
-Double Blackened Seasoning	1/3 Cup White Wine

Sauté onions in butter. Throw in shrimp, after a couple minutes or when shrimp turns pink, add the garlic and seasonings. Cook for a minute or two, mixing the shrimp and seasonings well. Deglace with the wine and let simmer for about three minutes.

*Note: If you put the garlic in at the start, I think it makes the dish taste too salty.

2003 Recipe - Casey Moore

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"These are some of the best shrimp I've ever had.  Casey would make it for barbecues at work.  It is very easy to make, though I was never able to make it quite the same as he would.  Along with Carl's Gumbo recipe, it was a favorite among all the the electricians at the cement plant." - Stephen Ferre

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