Firecracker Shrimp with Roasted Pepper Sauce

Firecracker Shrimp with Roasted Pepper Sauce

Author: 
The Restaurant School at Walnut Hill College
Prep Time: 
15 minutes
Yield: 
6-8 servings
Ingredients: 

Shrimp
35-40 medium to large size shrimp
1 tablespoon Cajun spice, or as needed
Oil for pan frying shrimp
4 ounces brandy, rum or bourbon (optional)

Red Pepper Sauce
1 cup roasted peppers
3 cloves garlic
2 tablespoon dry mustard
2 tablespoons chives or scallions, chopped
1 1/2 cups Plugrá® European-Style Butter, unsalted
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Directions: 

1. Soften Plugrá Butter and combine with chopped roasted peppers, garlic, mustard, chives and Worcestershire sauce. Blend well. Set aside and melt before serving as a sauce.
2. Season shrimp with Cajun spice as desired.
3. Heat pan on a medium heat with 1/4 cup of oil.
4. When oil is hot; add shrimp and cook 2 minutes on each side. Flambé with suggested alcohol if desired.
5. Sprinkle a little more Cajun seasoning and Plugrá Butter mixture. Stir constantly.
6. Remove from heat. Season with salt and pepper.
7. Place on a serving platter or bowl.