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Prep 30 mins
Cook 30 mins
A very spicy cajun dish introduced to me at a potluck day at work. This is awesome and foolproof!!!
- 1 lb large shrimp, peeled & deveined, shells reserved
- 1⁄2 cup butter, divided
- 2 tablespoons flour
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon basil
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 3 -4 tablespoons soy sauce
- 4 bay leaves
- 1⁄2 cup louisiana hot sauce
- 1 lb scallops
- To prepare shrimp stock: In medium sauce pan combine reserved shrimp shells and 2 cups water. Bring to boil. Boil until liquid reduces to 1 1/2 cups. Strain and discard solids. Set stock aside.
- To prepare sauce: Melt 1/4 cup butter over medium heat. Whisk in flour until frothy. Stir in shrimp stock, black pepper, cayenne, rosemary, basil, thyme, garlic, onion powder, paprika, bay leaves, soy sauce, & hot sauce. Simmer until thickened. Set aside.
- To prepare seafood: In large skillet over medium heat, melt 1/4 cup butter. Add shrimp and scallops; cook until shrimp is just pink. Stir in sauce. Simmer over medium heat 3 minutes. Remove bay leaves.
- Serve over white rice or with crusty french bread.
- Note: Use ONLY Louisiana hot sauce. Using only 1/2 teaspoons of Cayenne pepper plus hot sauce makes a very hot dish!