Cajun Barbecue Shrimp

[TyGrrrr]

This recipe is just what the Dr. ordered for a Cajun Gal from Louisiana. I used to make something similar to this with fetticcine. I have to give thanks to Travis Henderson II of Newport's Seafood in Dallas, Tx for this recipe I found on the net. I added a link of Andouille Sausage or a link of pork sausage will do, and a chicken breast.

Cajun BBQ Butter (makes 4 cups so you'll have left overs for another time)

1-1/2 lbs. butter (6 sticks)
1 tbs. cayenne
1 tbs. black pepper
2 tsp. salt
1 tbs. crushed red pepper
1 tbs. dried thyme
1 tbs. dried basil
1 tsp. dried orgeano
1-1/2 ounces (8-10 cloves) fresh minced garlic
2 tbs. Worcestershire sauce

Whip butter until smooth. Add remaining ingredients and blend completely. Put into a storage container and chill until needed. Makes about 4 cups.

Cajun BBQ Shrimp

1 cup Cajun BBQ Butter
30 Large shrimp - peeled & deveined
1 link Andouille or Pork Sausage - sliced thin
1 Boneless/skinless Chicken breast - cubed
1/4 cup Beer
1/4 cup Chicken Bouillon
1/4 cup unsalted butter

Brown the Andouille Sausage and Chicken. Set aside. Melt the Cajun BBQ Butter in a skillet, over medium-high heat. Add the Shrimp and saute until they begin to turn pink. Add the sausage and chicken. Add the beer and chicken bouillon and cook until the shrimp are done. Add the unsalted butter and shake pan to melt and incorporate the butter.

Entire recipe about 15 carbs. Makes about 3-4 servings. Bon Appetite!

[tobe]

Yummy

Rich...as I remember barbecue shrimp pre-atkins. Actually I thought of making some of my old receipes for this but hated the idea of not dipping crusty French bread in the sauce. The addition of andouille and chicken helpd curb that urge! The butter takes a little time to make but it was worth it. Thanks for the receipe!