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CACE’S RESTAURANT SHRIMP AND SCALLOPS DIANE
4-5 medium size shrimp
4 oz. fresh scallops (30-40 count)
4 oz. Barataria butter (See recipe below)
1 green onion, chopped
1 oz. chopped fresh mushrooms
large pinch of Cajun seasoning
Soften butter and place all ingredients into a food processor. Blend on low speed until creamy. Cover and store in the refrigerator.
Place barataria butter, shrimp, scallops and mushrooms in a sauté pan.Cook over medium heat, be careful not to overheat the butter and cause it to break.As soon as the shrimp start to curl and turn pink, add the green onions.Remove from heat when the shrimp turn pink and curl up.
Serve over white rice. Garnish with chopped parsley.
1 pound of butter
1 tbsp. granulated garlic
½ c. Worcestershire sauce
½ c. sherry
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