Colette's Cajun Shrimp Supreme Recipe

Colette's Cajun Shrimp Supreme Recipe

The Beer Fox says, “For the shrimp lover, this hot Louisiana magic will awaken your taste buds! Y’all be askin’ for more, every time!”

Recommended Brew:  Rare Vos - Brewery Ommegang, Cooperstown, New York, USA

Style: Belgian Style Beer – Honey Amber in color – Clean, caramel malts merge with dry, fruity blends, leaving a spicy, herbal orange aroma and a seamless finish.

2 lbs. shrimp, fresh uncooked
2 pints Rare Vos
1 pint water
3 tablespoons lemon juice
3 tablespoons Old Bay Seasoning
4 tablespoons olive oil
1 medium green onion, chopped
1 red pepper, cut in 1-inch pieces
1 green pepper, cut in 1-inch pieces
1 tablespoon chives, chopped
½ C. fresh mushrooms, sliced
½ C. snap sugar peas
½ C. water chestnuts
½ C. fresh zucchini, sliced
½ cup fresh broccoli
3 tablespoons horseradish
¼ teaspoon Tabasco sauce, to taste
1 tablespoon + 1 teaspoon Creole seasoning
1/8 teaspoon pepper

In stock pot, combine Rare Vos, water, lemon juice and Old Bay Seasoning. Bring to boil. Add shrimp. Cover and steam for 4 minutes. Drain shrimp. Peel and de-vein and set aside.

In large skillet or Dutch oven, sauté onion and peppers in hot olive oil. Add chives, mushrooms, sugar peas, water chestnuts, zucchini and broccoli. Toss lightly to stir fry 3-4 minutes. Add horseradish, Tabasco sauce and Creole seasoning and pepper.

Add prepared shrimp, toss together lightly, and heat through. Serve with saffron rice.

* Health Benefit: Rich in protein, B-complex vitamins, vitamin C, vitamin D, folic acid, fiber, niacin, calcium, biotin, choline, potassium, zinc, iron

Cheers!
 




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Content copyright © 2018 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.