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SEAFOOD RECIPESSHRIMP Recipes pg 1 >  Firecracker Shrimp, Salmon Butter



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Kevin Roberts, celebrity chef and cookbook author, unveils his secret recipes using Frank's RedHot Original Cayenne Pepper Sauce®"Nothing reflects a sense of caring more than a home cooked meal," says Roberts who loves to share his passion for food with friends and family."
Yield: 2 Servings


• 1 pound uncooked shrimp, shelled and de-veined
• ½ cup Frank's RedHot Original Cayenne Pepper Sauce
• Salt & pepper to taste
• 4 tablespoons butter
• 7 ounces Salads of the Sea Cajun Smoked Salmon


1. In a strainer, rinse the shrimp well under cold water.

2. In a large bowl combine the shrimp, Frank's RedHot sauce, salt and pepper. Cover & marinate for 30 minutes in the refrigerator.

3. In a large pan over medium heat melt the butter. Add the Cajun smoked salmon and stir together.

4. Add shrimp to the pan and sauté for about 7-10 minutes or until shrimp turns pink and is cooked through.

5. Dig in and eat this as a finger food, or put it over rice.

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