Recipe - Shrimp Wcajun Tabasco Butter

BILLS20086
CAJUN BUTTER
One fourth pound Butter; room temp
One fourth cup Fresh chives or green
onions; chop
4 teaspoon Crab boil; grind in spice
grinder
1 One half teaspoon Tabasco sauce
SHRIMP
1 cup Red onion; cut or sliced up
1 Red or green pepper; cut or sliced up
1 pound Lg shrimp; peel, devein
1/3 cup Dry vermouth

Prepare butter, cover and refrigerate. Can be prepared 2 days ahead. Melt 2
tablespoon Cajun Butter in large skillet. Add onion and bell pepper and saute until
almost tender, about 5 minutes. Push veggies to side of skillet. Melt
another 2 tablespoon Cajun butter in same skillet; add shrimp and saute just until
cooked through, 3 minutes. Mix shrimp and veggies together. Season with
salt. Divide among plates. Add vermouth to same skillet; boil 1 minute.
Gradually add remaining Cajun butter, whisking until just melted. Pour
sauce over shrimp. Serve over freshly cooked grits that have been flavored
with sauteed garlic and chopped green onions. Source: Bon Appetit

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini