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Zydeco Shrimp


½ Pd.  Butter                                    

5 Tbs. Black Pepper

1 Cup Chicken Stock                       

3 Tbs. Chef Louie's "Jazz it Up"

½ Cup chopped Green Onions                  

6 oz. White Wine

¼ Cup Minced Garlic                       

1 ½ Pd. Of 16/20 peeled and deveined Gulf Shrimp



Preheat a large skillet to medium heat; add the butter & the chicken stock. Turn down the heat add the green onions, parsley and garlic.

Next add remaining ingredients save the shrimp and wine.

Bring to a boil, then reduce heat and add the shrimp and wine. Let simmer for 5 minutes. Serve over pasta or in a bowl with lots of French bread.

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