Shrimp Shooters
Ready In: 35 mins
Serves: 15
Yields: 20 shooters
Ingredients
- 1⁄4 lb shrimp, Cleaned and deveined
- 1 1⁄2 tablespoons cajun seasoning, Butt Kickin' Blacken, Original Recipe
- butter and vegetable oil, for frying
- jerked pineapple salsa
- replace the cajun seasoning, Jamaican Jerk Seasoning with Original Recipe
Directions
- 1. Clean and devein the shrimp, and coat well with the Butt Kickin' Blacken.
- 2. Heat a fry pan to medium / high, add the butter and oil, then enough shrimp to barely cover the pan. Don't put more than one layer in at a time, because they won't cook evenly.
- 3. Turn the shrimp after about 2 minutes, and continue to cook for another minute. Is you cook them too long, they'll come out real tough.
- 4. Slice the shrimp in half, and set aside.
- 5. To serve:.
- Place some of the salsa in an Asian soup, place one of the shrimp halves on top.
- You can kick this up a little more, by adding a little rum to the salsa.
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