1 pou nd large raw shrimp, shelled and deveined if necesary
1/4 cup olive oil
1 tbsp cajun spice rub
1/4 cup butter
2 cloves garlic, chopped
2 medium tomatoes, seeded and diced
1/2 cup grant's sherry cask reserve in small heatproof ramekin
1/2 cup sweet thai chili sauce
1/4 cup fresh basil leaves, chopped
Instructions
Pour the olive oil and the cajun spirce over the shrimp and tos to blend well. Set aside for up to half an hour. In a heavy skillet on medium-high heat, melt the butter, then add the garlic. Saute until translucent, then add the tomatoes to soften, add the shrimp mixture and cook the shrimp, stirring, or until they just turn opaque.
Pour it on a gas stove, tilt the pan slightly in to the flame to ignite it and flambe the shrimp. On an electric stove you can just use a match. When the flames burn out, add the Thai chili sauce and the basil leaves. Stir again to mix well and serve.
Originally Submitted
7/21/2012
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