Issue Date: October, 2009
Serves: Serves 3
Pairings:
Courtesy of:

Chef Joshua Robin, Café des Amis, Breaux Bridge, LA

Ingredients:

• download/fiecrackershrimp.pdf5 ounces pepper jelly
• 2 tablespoons honey
• 1 1/2 tablespoons apple cider vinegar
• Pinch or two cayenne pepper
• 1/4 teaspoon granulated garlic
• 12 tablespoons butter, in all
• 15 (U-12 count) shrimp
• Cajun seasoning, to taste
• 6 tablespoons red onion, sliced thin
• 6 tablespoons red bell pepper, sliced thin
• 6 tablespoons green bell pepper, sliced thin

Instructions:

Combine pepper jelly, honey, vinegar and cayenne, garlic and 6 tablespoons butter in a bowl and whisk to blend. Set aside.

Season the shrimp with Cajun seasoning. Heat 6 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp and cook quickly, until they are translucent, 3 to 4 minutes. (If you prefer, grill the seasoned shrimp until translucent.) Transfer to a     platter and keep warm.

Add the remaining 6 tablespoons butter to the skillet. Cook the onions and peppers over medium-high heat, stirring, until soft and golden. Add the shrimp and the glaze and toss to coat evenly. Serve immediately.

Serve with hot French bread for dipping into the buttery sauce.

Recipe available in PDF download format.