Nola Pan BBQ Shrimp
Nola Pan BBQ Shrimp
Directions
- Toss shrimp in Cajun seasoning.
- Sauté shrimp with scallions and garlic for just 1 minute on each side. Add cream, the BBQ sauce mixture and heat through. Remove from heat and add lemon juice.
- Plate 1 cup of cooked rice and top with about 1/2 cup of sauce and shrimp.
- Garnish each serving with shredded cheese, reserved chopped bacon and scallion greens.
Ingredients
- 2 tbsp McCormick Culinary® Cajun Seasoning
- 6 tbsp cheese, cheddar , finely shredded
- 4 1/2 cup Zatarain’s® Creole Pilaf Rice Mix, cooked
- 1/3 cup cream, heavy
- 1 tbsp lemon juice, fresh
- 1 1/2 lb Shrimp, 21/25 ct, peeled and deveined
Nola Pan BBQ Sauce
Directions
- Combine BBQ sauce, buffalo wings sauce and creole mustard. Mix well and set aside.
- Mince scallion sand keep whites and greens separate. Set aside.
- Cook bacon. Reserve 1 1/2 tablespoons of drippings for use later in the recipe. Chop the bacon and reserve for garnish.
- Heat butter and reserved bacon drippings in a large sauté pan. Add minced scallion whites and garlic. Sauté until translucent.
Ingredients
- 1/4 lb bacon
- 1 1/2 tbsp bacon drippings, reserved from above
- 6 tbsp Cattlemen’s® Kansas City Classic BBQ Sauce
- 3 tbsp Frank’s® RedHot® Original Buffalo Wings Sauce
- 2 tbsp butter
- 1 tsp McCormick Culinary® Cajun Seasoning
- 2 tbsp Zatarain’s® Creole Mustard
- 1 tsp minced garlic
- 1/3 cup cream, heavy
- 1 tbsp lemon juice, fresh
- 1/4 cup Scallions, minced