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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a recipe that I had to improvise for a New Years Eve party. I did not have enough V8 for the hangover shrimp. But this seemed to be a hit. Ingredients:
2 small cans spicy hot v8 |
2 pounds cleaned and devained shrimp (tail on) |
1/2 stick butter |
1/2 cup cream |
2 tablespoons tony chachere's instant roux mix |
1 teaspoon pepper jelly |
1 teaspoon cajun seasoning. |
juice of one lemon |
Directions:
1. Marinate the shrimp in the V8 for at least an hour.
2. melt the butter in a skillet and add the shrimp with the marinate.
3. while the shrimp are cooking, mix the instant roux mix with the cream and mix well to dissolve. When shrimp are almost completely pink, add the cream and roux mix along with the pepper jelly and seasoning.and lemon juice.
4. Cook on medium until shrimp are just pink.
5. Remove shrimp from sauce and plate.
6. Pour sauce in a bowl for dipping.
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