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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Cajun Buttery Shrimp
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Headless Shrimp sauteed with onions, garlic, celery, mushrooms, black olives in butter. 30 minutes 6-8 servings Ingredients 3 lbs. headless large shrimp 1 large chopped onion minced garlic 1 can medium black olives sliced 3 stalks chopped celery l large can sliced mushrooms parsley flakes chopped shallots seasonings sea salt, tobasco sauce to taste and 2-3 sticks of butter. Directions Dehead shrimp and put aside for later. Chop celery, onions, and black olives. Melt butter in thick pot. Sautee onions, garlic, and celery until clear. Add shrimp, seasonings, tobasco, sea salt, mushrooms, and black olives. Cook on medium heat covered and stir every 5 minutes as juices exude from shrimp. If juices get too thick add a little water to mixture. When shrimp are cooked, add shallots and parsley. Serve in small bowls with lots of juice, and dip french or italian bread in juice. Eat everything except shrimp peelings! Bon Apetite!!!
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