Issue Date: May, 2011
Serves: Serves 4
Pairings:
Courtesy of: Courtesy of Captain Brian Dickinson, Buras, LA

Ingredients:

• 4 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/2 cup chopped green onions
• 1/4 cup chopped garlic
• Cajun seasoning to taste
• 1 pound (41–50 count) wild-caught Louisiana shrimp
• cooked angel hair pasta

Instructions:

Set a skillet, preferably cast iron, over medium-high heat and add olive oil and butter. Heat through. Add green onion, garlic, and seasoning, and cook until vegetables wilt, about 4 minutes. Reduce heat to medium-low and add shrimp. Cook until shrimp turn pink, about 5 minutes. Serve shrimp and sauce over angel hair pasta.

For the Grilled Redfish recipe, click here.

For the Barbecue Speckled Trout Fillets recipe, click here.