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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A very spicy cajun dish introduced to me at a potluck day at work. This is awesome and foolproof!!! Ingredients:
1 lb large shrimp, peeled & deveined, shells reserved |
1/2 cup butter, divided |
2 tablespoons flour |
1 teaspoon rosemary |
1 teaspoon thyme |
1 teaspoon onion powder |
1 teaspoon black pepper |
1 teaspoon cayenne pepper |
1 teaspoon basil |
1 teaspoon garlic granules |
1 teaspoon paprika |
3 -4 tablespoons soy sauce |
4 bay leaves |
1/2 cup louisiana hot sauce |
1 lb scallops |
Directions:
1. To prepare shrimp stock: In medium sauce pan combine reserved shrimp shells and 2 cups water. Bring to boil. Boil until liquid reduces to 1 1/2 cups. Strain and discard solids. Set stock aside.
2. To prepare sauce: Melt 1/4 cup butter over medium heat. Whisk in flour until frothy. Stir in shrimp stock, black pepper, cayenne, rosemary, basil, thyme, garlic, onion powder, paprika, bay leaves, soy sauce, & hot sauce. Simmer until thickened. Set aside.
3. To prepare seafood: In large skillet over medium heat, melt 1/4 cup butter. Add shrimp and scallops; cook until shrimp is just pink. Stir in sauce. Simmer over medium heat 3 minutes. Remove bay leaves.
4. Serve over white rice or with crusty french bread.
5. Note: Use ONLY Louisiana hot sauce. Using only 1/2 teaspoons of Cayenne pepper plus hot sauce makes a very hot dish!
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