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“A very spicy cajun dish introduced to me at a potluck day at work. This is awesome and foolproof!!!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare shrimp stock: In medium sauce pan combine reserved shrimp shells and 2 cups water. Bring to boil. Boil until liquid reduces to 1 1/2 cups. Strain and discard solids. Set stock aside.
  2. To prepare sauce: Melt 1/4 cup butter over medium heat. Whisk in flour until frothy. Stir in shrimp stock, black pepper, cayenne, rosemary, basil, thyme, garlic, onion powder, paprika, bay leaves, soy sauce, & hot sauce. Simmer until thickened. Set aside.
  3. To prepare seafood: In large skillet over medium heat, melt 1/4 cup butter. Add shrimp and scallops; cook until shrimp is just pink. Stir in sauce. Simmer over medium heat 3 minutes. Remove bay leaves.
  4. Serve over white rice or with crusty french bread.
  5. Note: Use ONLY Louisiana hot sauce. Using only 1/2 teaspoons of Cayenne pepper plus hot sauce makes a very hot dish!

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