2 fluid ounces cajun barbecue
1 butter -- see recipe
7 large shrimp -- peeled & deveined
1 fluid ounce
1 fluid ounce
1 oz unsalted butter
1 beer
1 chicken bouillon
Directions
See recipe for "Cajun Barbeque Butter" in this cookbook.
Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high
heat. Add the shrimp and saute until they begin to turn pink. Add the
beer and chicken bouillon and cook until the shrimp are done. Add the
unsalted butter and shake the pan to melt and incorporate the butter.
Pour the shrimp and butter into a calamari dish and serve hot.
CHEF'S NOTE: For ease of preparation, mix the beer and chicken
bouillon together.
Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX
Servings: 1 servings
Cajun Barbeque Shrimp Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Cajun; Fish; Seafood
The History of Recipes
Historians have traced the existence of recipes back into the far past, in fact as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to experts are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Moving on, we find a couple of recipe books which appeared in the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that appears on menues today, but instead recipes for the types of food on the menus of the rich people of that time. During the next few hundred years, the powerful and rich houses competed to serve up the most exotic meals, and consequentially chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes of the day. By the time we get to the twentieth century, cook books were highly popular mostly as a result of better eduction, leisure time and disposable income. Like it or not, the introduction of TV gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cajun Barbeque Shrimp recipe.
