- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
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
"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