Sauteed Shrimp with Cane Syrup Sauce
A quick, easy saute featuring plump Gulf shrimp with onions and peppers in a tangy Cane Syrup Sauce
Servings: 4 Servings
- 1 pound shrimp Fresh or frozen
- 1 tablespoon Creole seasoning
- 1 cup yellow onions sliced
- 1 cup bell peppers any color-sliced
- 3 cloves garlic smashed and roughly chopped
- 1 cup green onions sliced on the bias
- ¼ cup butter
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup Cane Syrup Sauce
Peel and rinse the shrimp and pat dry with paper towels.
Mix Creole seasoning into the shrimp and coat well. Place the shrimp in the refrigerator until needed.
Slice the yellow onions, bell peppers and green onions. Crush and roughly chop the garlic and measure the butter and Cane Syrup Sauce.
Place the butter in a hot saute pan or wok.
While the butter is melting add the yellow onions and bell peppers and stir constantly until the onions are starting to clear and brown on the edges about 5 minutes,
Add the garlic and saute until aromatic, which will only about 2 minutes.
Add the shrimp and saute about 2 minutes.
Add the green onions and saute for about 2 minutes.
Add the Cane Syrup Sauce, mix well and continue to saute for about 3 minutes.
Remove the pan from the heat and serve immediately over rice or grits.
How I’ve ruined this dish
This is a very simple and quick dish to prepare, but I have screwed it up by overcooking the shrimp. Shrimp only takes 5 to 8 minutes when prepared like this so it’s easy to overcook them. Believe me, there is a world of difference between plump, tender and succulent properly cooked shrimp and hard, rubbery overcooked shrimp.
What about Leftovers
Leftovers can be stored in the fridge for 3 to 5 days if kept in an airtight container. To reheat, toss them into a skillet and reheat over medium-high heat until warned through-probably about 5 minutes. Be careful when reheating that you don’t overcook the shrimp.
What can I substitute for the shrimp
Try some cubed chicken breasts in lieu of the shrimp. You’ll have to saute them a little longer-say 10 minutes before you add the Cajun Cane Glaze and green onions.
Toss in some pineapple chunks with the yellow onions and bell peppers. This addition steers the dish a little to the east.
Calories: 259kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 316mg | Sodium: 1281mg | Potassium: 331mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2290IU | Vitamin C: 62mg | Calcium: 202mg | Iron: 3mg
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