The ways I love to eat seafood. Let me count the ways.
1. Grilled
1. Grilled
2. Stuffed
3. Fried
4. Boiled
5. Steamed
6. Baked
7. Broiled
8. Stewed
9. in gumbo
9. in gumbo
10. in po-boys
As we approach the Lenten season, this is the first in a series of fabulous Cajun and Creole seafood recipes that I will be posting throughout lent. This is one of my favorites. Absolutely divine! Bon Appetit'!
Grilled Shrimp with Bourbon Glaze
1 lb. (24 count) large shrimp, peeled and deveined
1 tsp. olive oil
1 tsp. minced garlic
3 tbs.'s butter, cut into pieces
1 tsp. Worcestershire sauce
2 tsp.'s Cajun seasoning, divided
Salt and Tabasco to taste
2 tbs.'s bourbon
Season shrimp with 1 tsp. Cajun seasoning In a 2 qt. saucepan, heat oil over medium heat. Add the garlic and stir until golden. Remove from heat and add Bourbon, Worcestershire and Tabasco. Light mixture with a long match to burn alcohol off. On low heat, add butter, gradually, until sauce forms. Add other tsp.Cajun seasoning and salt. Brush shrimp with Bourbon glaze. Arrange shrimp in grill pan in a single layer. Grill on medium heat about 5 to 7 minutes on each side. Baste shrimp often. Cest bon, cher! Delicious!
Salt and Tabasco to taste
2 tbs.'s bourbon
Season shrimp with 1 tsp. Cajun seasoning In a 2 qt. saucepan, heat oil over medium heat. Add the garlic and stir until golden. Remove from heat and add Bourbon, Worcestershire and Tabasco. Light mixture with a long match to burn alcohol off. On low heat, add butter, gradually, until sauce forms. Add other tsp.Cajun seasoning and salt. Brush shrimp with Bourbon glaze. Arrange shrimp in grill pan in a single layer. Grill on medium heat about 5 to 7 minutes on each side. Baste shrimp often. Cest bon, cher! Delicious!
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