Ingredients:
2 Fluid ounces Cajun
barbecue
Butter
7 Large Shrimp, peeled & deveined
1 Fluid ounce Beer
1 Fluid ounce Chicken bouillon
1 Ounce Unsalted butter
Directions:
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.
Servings: 1
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